Name: Creamy Tucsan Chicken Recipe
Ingredients: 2 pounds chicken breasts boneless and skinless; ½ teaspoon salt; ½ teaspoon pepper freshly ground; 2 tablespoons olive oil; 2 tablespoons butter unsalted; 3 cloves garlic minced; 1 cup sun-dried tomatoes drained, roughly chopped; 1 tablespoons Italian seasoning; 1 cup heavy cream; 2 cups milk; 1 cup Parmesan cheese freshly grated; 8 ounce penne or macaroni, uncooked; 3 cups baby spinach

Ingredients

- 2 pounds chicken breasts boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes drained, roughly chopped
- 1 tablespoons Italian seasoning
- 1 cup heavy cream

2 cups milk
1 cup Parmesan cheese freshly grated
8 ounce penne or macaroni, uncooked
3 cups baby spinach

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Instructions

1. Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.

Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
Serve: Serve warm.