Tomato Spinach Chicken Pasta

Ingrédients

• Pâtes (250 g)
• Poitrine de poulet (350 g)
• Poudre d'ail (0.5 tbsp)
• Sel (1 tiret)
• Poivre noir (1 tiret)
• Beurre (1 tbsp)
• Huile d'olive (1 cuillerée à soupe)
• Pâte De Tomate (2 tbsp)
• Sauce tomate (14 fl oz)
• Crème (0.67 cup)
• Assaisonnement italien (0.25 cuillère à café)
• Épinard (2 tasse)
• Parmesan (1 tasse)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package directions.
2. Slice the chicken breasts in half lengthwise to make four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
3. Heat the butter and olive oil in a skillet over medium-high heat. Once hot, cook the chicken for about 5 minutes per side, or until fully cooked. Transfer to a plate.
4. Stir in the tomato paste, tomato sauce, cream, and Italian seasoning until smooth. Reduce the heat to medium and simmer for 3–5 minutes, letting it gently thicken.
5. Slice the chicken into chunks.
6. Season the sauce with salt and pepper, then stir in the chicken and spinach. Cook for another 1–2 minutes until heated through.
7. Drain the pasta, then toss it with the sauce.
8. Serve immediately or store for later! Don't forget to top with freshly grated Parmesan cheese.