yield 4 servings

12 oz dried penne or pasta of choice

1 Tb oil

3-4 chicken breast (about 1 1/4 Lb)

kosher salt

fresh ground black pepper

1 pint of cherry tomatoes cut in half

1-2 handfuls of fresh spinach

1 lemon zested

Seasoning blend:

2 Tb dried parsley

2 Tb garlic powder

2 Tb onion powder

2 Tb sweet paprika

2 tsp red pepper flake

1 Tb dried thyme

Sauce:

8 oz cream cheese

1 c chicken stock

8 oz grated parmesan cheese

1/8-1/4 c chopped fresh basil

2 Tb of seasoning blend or add to taste

Instructions:

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain reserving 1 cup of pasta water.

In a medium- large saucepan add the cream cheese and let it begin to melt, add 1 cup of reserved pasta sauce and 1 cup of chicken stock and stir, then add the rest of the ingredients, cooking on low-medium high heat, occasionally stirring.

in a large skillet over medium-high heat, heat oil. Season chicken with salt & pepper and cook until golden brown and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice. Add chicken back to large skillet add cooked pasta and pasta sauce to pan, cook for 10-15 minutes until nice and hot.