2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds boneless skinless chicken breast
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning
2 garlic cloves
3 c baby spinach
8 ounces sun-dried tomatoes in oil drained
3 c heavy cream
1/2 c Parmesan cheese
1/2 pound penne pasta
Season both sides of the chicken tenders with salt and pepper.
Place a large cast-iron skillet on the stove and turn the heat to medium-high.
Fill the skillet with olive oil and allow it to become hot.
Place the chicken tenders and cook until golden brown.
Place the chicken tenders on a plate and allow them to cool.
Slice the chicken tenders into small cubes.
Place a saucepan on the stove and turn the heat to medium.
Add in the butter and allow it to melt.
Add in the garlic, sun drained tomatoes, and spinach, then sauté until aromatic and wilted.
Add in the cream cheese and simmer.
Remove from the heat and sprinkle Italian seasoning, salt, pepper, and a generous amount of grated Parmesan cheese.
Put the pasta and sliced chicken tenders, then stir until well combined.
Serve and enjoy!