Tuscan Chicken Pasta

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season 1.5 pounds of chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside to rest. Once cool enough to handle, slice the chicken into bite-sized pieces.

Add 2 tablespoons of butter to the skillet. Once melted, add 2 cloves of minced garlic and cook for 1 minute, until fragrant. Stir in 1/2 cup of sun-dried tomatoes (oil-packed, drained) and 1/4 teaspoon of red pepper flakes. Cook for 2 minutes, stirring occasionally.

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly. Stir in 5 ounces of fresh spinach and cook until wilted, about 2 minutes.

Stir in 1/2 cup of grated Parmesan cheese and the sliced chicken. Season with salt and pepper to taste. Cook for 2-3 minutes, or until the cheese has melted and the chicken is heated through.

Meanwhile, cook 1 pound of your favorite pasta according to package directions. Drain the pasta and add it to the skillet with the sauce. Toss to coat. Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired.