This was one of the first recipes I ever made up all by myself. It was based off a pasta with vodka sauce recipe that I found somewhere, and a dish that one of our friends in Nashville made us for dinner once (I’ve never gotten my chicken to taste as good as Emily’s did, though.)

• 4-4 oz Boneless, skinless chicken breasts 
• 1/8 tsp Salt
• 1 Tbsp Olive Oil
• 1 small Onion, minced
• 1 Garlic Clove, minced
• 1 1/2 cups fat-free, low-sodium Chicken Broth
• 2-7 oz jars Sun Dried Tomatoes in olive oil
• 4 cups Fresh Spinach, chopped or shredded
• 1T Basil
• 4 Cups Penne Pasta
• 1/4 Cup grated Parmesan Cheese
• 1/4 Cup crumbled Feta Cheese

1. Cook pasta according to box directions. Meanwhile…
2. Cut chicken in 1-inch pieces, sprinkle with salt and pepper
3. Heat oil in large skillet over medium-high heat. Add chicken, onion and garlic.
4. Sauté 5-minutes, stirring frequently.
5. Drain most of the oil from the tomatoes but do not rinse them.
6. Stir broth and tomatoes into skillet.
7. Bring to boil for 5 minutes, stirring occasionally
8. Add 2 cups of spinach, cook 2 minutes or until wilted.
9. Divide remaining spinach among 4 plates.
10. Serve pasta over spinach, topped with chicken.
11. Sprinkle with Parmesan and Feta cheese.