Ingredients
8 ounces Penne pasta, cooked al dente
1 pound boneless chicken breast, pounded thinner
1 ½ tbsp Italian Seasoning
3 tbsp Olive Oil
1 yellow onion, chopped
1 red bell pepper chopped
½ cup sun dried tomatoes
1 tbsp flour
1 cup chicken broth
1 cup half and half
½ tsp salt
⅛ tsp ground black pepper
½ cup PLUS ¼ cup Parmesan cheese, grated
6 ounces baby spinach
Instructions
FIRST STEP:
Cook pasta according to package directions, to al dente
Drain the pasta and set aside
In a skillet, heat Olive Oil and place the Chicken in the pan, season with both salt and pepper.
Sprinkle with some Italian Seasoning and brown on both sides for 4 minutes
Remove the chicken and set to the side to slightly cool
SECOND STEP:
In the same skillet, add in the remaining Olive oil and let it heat up
Add in the bell pepper, garlic and the onion and saute until the vegetables are soft
Whisk in the flour and slowly add in the chicken broth
THIRD STEP:
Scrape the bottom as stirring the broth in
Slowly add in the half and half, turn down the heat and allow to simmer for 5 minutes
Stir in the parmesan cheese and let it melt
FOURTH STEP:
Add in the remaining Italian seasoning and stir
Taste the sauce, season with salt and pepper if desired
Slice the chicken into even slices
FIFTH STEP:
Stir in the baby spinach and then add the chicken slices and sun dried tomatoes and the penne pasta
Let simmer for a few minutes to heat through
Stir and serve with a slice of Italian garlic toasted bread slices
Enjoy!
