Creamy Tuscan Chicken Pasta

Ingredients

• 2 pounds chicken breasts boneless and skinless
• ½ teaspoon salt
• ½ teaspoon pepper freshly ground
• 2 tablespoons olive oil
• 2 tablespoons butter unsalted
• 3 cloves garlic minced
• 1 cup sun-dried tomatoes drained, roughly chopped
• 1 tablespoons Italian seasoning
• 1 cup heavy cream
• 2 cups milk
• 1 cup Parmesan cheese freshly grated
• 8 ounce penne or macaroni, uncooked
• 3 cups baby spinach

Instructions

• Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
• Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
• Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
• Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
• Serve: Serve warm.