Cooking

• In a large pot, heat olive oil over medium heat.
• Season chicken breasts with salt and pepper and sear until golden brown. Remove and set aside.
• In the same pot, add minced garlic and sun-dried tomatoes, sauté until fragrant.
• Add the penne pasta and enough water or chicken broth to cover. Bring to a boil and cook until the pasta is al dente.
• Lower the heat and stir in heavy cream and Parmesan cheese, mixing until smooth.
• Add the seared chicken and baby spinach, cooking until the spinach wilts.
• Adjust seasoning and serve.