Preheat deep pan or dutch oven to medium heat and coat the bottom with Olive Oil poured from the jar of sun-dried tomatoes. Coarsely chop 1 cup or one container of sun-dried tomatoes and add to pan. Char on both sides. Remove and put aside.

In the same oil you cooked the tomatoes, add diced chicken. Season the chicken breasts with salt and pepper on both sides and ½ tsp of Italian seasoning. Cook chicken for about 3 to 4 minutes per side until cooked through. When the chicken is fully cooked, remove it from the skillet. Set aside.

Add the butter to the pot and melt over medium heat. Add the garlic, shallot, salt & pepper, red pepper flakes, and the remaining Italian seasoning to the pot and saute until aromatic. About 2 minutes.

Add the heavy cream, chicken broth, and uncooked penne pasta and stir. Cook for 10-12 minutes or until the pasta is al dente, stirring occasionally.

Add the chicken and the sun-dried tomatoes back to the pot and add the spinach and parmesan cheese. Simmer another 1 to 2 minutes or until the chicken has warmed through, the cheese has melted, and the spinach has wilted.

Enjoy!