Ingredients
2 ½ pounds chicken breast
16 oz box penne, prepared
8 oz jar sun dried tomatoes (in olive oil), diced
8 oz fresh spinach
1 cup whipping cream
1 cup mozzarella cheese
½ cup Parmesan cheese
6 cloves garlic, minced
2 tsp salt
2 tsp thyme
Directions
Step 1
Slice (or pound) chicken breasts thin, so they cook evenly. Heat a large pan over medium high heat. Add 1 tbsp olive oil from sun-dried tomatoes. Cook noodles according to package.
Step 2
Add chicken to pan, sprinkle with your salt & thyme, cooking about 7 minutes each side.
Step 3
Once chicken is fully cooked remove it from the pan and set aside.
Step 4
Reduce heat to medium. Add in another tbsp olive oil, then add in diced tomatoes and fresh garlic. Cook until fragrant.
Step 5
Add in heavy cream. Stir until evenly combined, 1-2 minutes. Next, add in mozzarella cheese, stirring until fully melted. Add in spinach and stir until spinach is fully coated in sauce.
Step 6
Add in chicken and noodles. Stir to combine everything together.
Step 7
Top with Parmesan cheese, or more mozzarella if you prefer. Serve immediately.
