Creamy Tuscan Chicken Penne

Ingredients

• 340 g penne
• 455 g chicken breast, sliced thin
• 15 ml olive oil
• 2 garlic cloves, minced
• 35 g baby spinach and 70 g sun-dried tomatoes
• 120 ml heavy cream
• 30 g grated parmesan
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook the penne until just tender.

2. Step 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat and cook 455 g chicken breast, sliced thin for 4 to 5 minutes until hot and lightly browned.

3. Step 3

   Add the garlic and cook it for 30 seconds until fragrant.

4. Step 4

   Stir in 35 g baby spinach and 70 g sun-dried tomatoes and cook it for 2 minutes until the vegetables soften.

5. Step 5

   Add 120 ml heavy cream and simmer it for 2 minutes.

6. Step 6

   Drain the pasta, add it to the skillet, and toss it with 30 g grated parmesan until glossy and coated.

7. Step 7

   Taste the pasta, adjust the seasoning, and divide it between bowls.