Chicken Florentine Pasta

Instructions

1. 1

   Cook the penne in salted boiling water and drain.

2. 2

   Season thin-sliced chicken with salt and pepper and cook in olive oil in a large skillet over medium-high heat for 6 to 7 minutes until cooked through; set aside.

3. 3

   In the same pan, cook the minced garlic 30 seconds, then add the broth and scrape up the browned bits.

4. 4

   Add the cream and simmer 3 minutes, then stir in the spinach until wilted and the parmesan until smooth.

5. 5

   Return the chicken, toss in the penne, and finish with a squeeze of lemon.