Prep Time: 25 minutes

Serving: 4

A Word From The Cook

Inspired and shamelessly adapted from a favourite at Napoli’s restaurant in Stittsville.

Ingredients

• 2                 Chicken Breasts (filets removed)
• 2   Tbsp     Olive Oil (divided)
• 2   Cloves   Garlic Chopped
• 1.   Tsp.      Italian Seasoning
• 5.  Grinds  Pepper
• 2   Grinds   Salt
• 1                  Shallot chopped
• 10                White Mushrooms  halved
• 6-8              Sun-dried Tomatoes julienned
•  2    cups     Baby Spinach
• 1 1/2 cups  35% creme
• 1/2    cup    White Wine
• 1/4.   cup    Parmesan Cheese

Instructions

1. Mix Italian Seasoning, Garlic, Shallot, Salt and Pepper together with 1 Tbsp of Olive Oil.
2. Place chicken Breasts in a plastic bag and add the above mixture and marinate for 2-4 hours.
3. Cook the penne as per instructions on package
4. Place marinated chicken breasts in a pan and sauté until cooked through (turning once) about 8 minutes per side.
5. Remove chicken breasts and keep warm
6. Add the remaining oil to the pan and sauté  the mushrooms until browned slightly, add the sun-dried tomatoes and continue to sauté for an additional 3 minutes.
7. Add the white wine to deglaze the pan.
8. Slowly add the 35% cream to the sauce and stir until slightly thickened.
9. Remove from heat and add the spinach and parmesan , mix in well to let the spinach wilt.
10. Cut the chicken Breasts into bit size pieces
11. Add the sauce and chicken to the drained pasta and mix well.
12. Serve with additional parmesan and freshly ground pepper.