Pasta with Chicken and Sun-Dried Tomato Cream Sauce

Add 1 tablespoon olive oil to a large frying pan and heat on medium high heat. Cut chicken breasts into bite sized pieces and add to pan. Cook, stirring often, until chicken is cooked through and no longer pink inside. Transfer the chicken to a small dish.

To the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and sliced mushrooms and cook on medium heat until the mushrooms are tender and the onions are transparent. Add the chopped sun-dried tomato and chopped spinach. Stir until the spinach is wilted. Add the minced garlic and stir for another minute until the garlic is fragrant.

Add lemon juice, whipping cream, and milk. Season with salt and pepper. Bring the sauce to a low boil and then reduce the heat. Add the chicken back into the pan with the Parmesan cheese. Simmer the sauce for 10 minutes until it has slightly reduced and thickened. If the sauce is too thick, add a splash of cream or milk until you have your desired consistency.

While the sauce is simmering, boil pasta according to package directions. Once the pasta is ready, drain it and toss it with the chicken and sauce. Sprinkle each serving with more grated Parmesan cheese.