Ingredients: 2 boneless, skinless chicken breasts 12 oz penne pasta 2 tosp olive oil 3 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1 teaspoon salt 1/8 teaspoon pepper 1 tsp dried basil 1 tsp dried oregano 1/4 tsp red pepper flakes 2 cups fresh spinach, chopped Fresh parsley, chopped (for garnish)
Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
Season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet, set aside, and slice it into strips.
Add the cooked pasta to the skillet, along with the sliced chicken. Toss everything to coat the pasta in the creamy sauce. Stir in the Parmesan cheese, spinach, and red pepper flakes. Continue cooking for another 2-3 minutes, until the spinach wilts and everything is well combined.
Taste and adjust seasoning with salt and pepper. Serve the creamy Tuscan chicken pasta with a sprinkle of fresh parsley and extra Parmesan
