- 2 Tbsp olive oil
- 2 tbsp unsalted butter
- 2 lb boneless skinless chicken breast
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 2 garlic cloves
- 3 cups baby spinach
- 8 oz sun-dried tomatoes in oil drained
- 3 cups heavy cream
- 1/2 cup Parmesan cheese
- 1/2 lb penne pasta
Seasong and cook the chicken
Season the chicken tenders with salt and pepper on both sides.
Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.
Chop the chicken adn set aside
Now set them aside to cool, then dice them up into cubes.
Make the creamy Tuscan sauce
Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
Once the spinach has wilted, add the cream and let it come to a simmer.
Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
Add chicken and pasta in the sauce
Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.