Ingredients

• 2 tablespoons butter

• 1 tablespoon garlic (chopped or minced)

• 1 lemon (about 2 tablespoons of juice)

• 1 teaspoon salt

• 3 Chicken Breasts (cut into bite-sized pieces)

• 1 tablespoon black pepper

• 32 FL OZ chicken broth

• 16 OZ pasta

• 1/2 cup spinach

• 1/2 cup sun-dried tomatoes

• 1 cup Parmesan cheese (shredded)

Instructions

1. Place a 10 inch pot (something big enough to cook the pasta) over medium high heat and add butter

2. Once butter is melted, add garlic, lemon juice, salt, chicken, and half of the black pepper

   1. Stir occasionally to keep the chicken seasoned

   2. Continue until the chicken is cooked

3. Remove the chicken from the pot and set aside

4. Add the chicken broth to the pot and bring to a boil

5. Add the pasta

6. Cook, uncovered, until the pasta is almost done and about 75% of the liquid has evaporated (about ten minutes)

7. Add spinach and sun-dried tomatoes, continue cooking until pasta is done and liquid is evaporated

8. Add the chicken, Parmesan cheese, and second half of black pepper. Stir thoroughly

9. Eat