– 1 tablespoon Olive oil – 2 pounds Chicken, cut into bite-sized pieces – 1 ½ cups Chicken Broth – 8.5 ounces Sun-dried tomatoes packed in oil, drained and cut into thin strips – 8 ounces cream cheese, cubed – 10 ounces Baby Spinach, fresh – 8 ounces Penne Pasta, cooked al dente – 2 cup Mozzarella cheese – 1 cup Parmesan cheese

Cook pasta. Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Once boiling add the Penne pasta to the water and cook according to package instructions. Drain and set aside.

Saute chicken. Heat olive oil over medium-high heat in a large skillet. Add the chicken and sprinkle wth the salt and pepper. Stirring occasionally, cook until the chicken is cooked through, 7-10 minutes. Remove the chicken from the pan and set aside.

Wilt spinach. Turn the heat down to medium and add the spinach and cook until the spinach is wilted. Give the sauce and spinach a taste and add salt if needed.

Put it all together. Add the cooked chicken, pasta to the sauce and gently stir together to coat everything. If the sauce is too thick add a bit of the reserved pasta water a splash at a time until the sauce reaches the consistency you desire.