![\"\"](\"http:\/\/plate4eight.com\/wp-content\/uploads\/2012\/08\/DSC00010.jpg\" "\\"Creamy")
<\/a>Ingredients:<\/strong><\/p>\n1 Box \u00a0Farfalle Pasta (bow-tie pasta)<\/p>\n
2 tsp Olive Oil<\/p>\n
4 Skinless, Boneless Chicken Breasts, diced<\/p>\n
1\/2 tsp Salt<\/p>\n
1\/2 tsp Dried Oregano<\/p>\n
1\/4 tsp Ground Black Pepper<\/p>\n
2 Clove Garlic, minced or finely diced<\/p>\n
3\/4 Cup Tomato Puree (or 3 Tbl Tomato Paste)<\/p>\n
3\/4 Cup Milk<\/p>\n
3\/4 Cup Cream<\/p>\n
1 Cup Grated Parmesan Cheese, plus more to garnish dish<\/p>\n
Salt and Pepper to taste<\/p>\n
2 Cups Packed Baby Spinach<\/p>\n
1 Small Can Diced Tomatoes (or 1 Cup Fresh)<\/p>\n
Directions:<\/strong><\/p>\n Start to boil the water needed to cook the pasta. Cook pasta according to directions on the box.<\/em><\/p>\n While the pasta is cooking, heat 1 Tablespoon of olive oil in a large pan over medium-high heat.<\/p>\n Add diced chicken, salt, oregano, and pepper.<\/p>\n Cook until chicken is browned and fully cooked about 5 to 8 minutes. Move to a plate and cover with foil until ready to use.<\/p>\n In the same pan, heat the remaining 1 Tablespoon of olive oil over medium-low heat. Add the\u00a0garilc\u00a0and a pinch of salt. Saute the garlic for 2 minutes.<\/p>\n To the garlic, add tomato puree, cream and milk, and stir to incorporate. Turn heat to low.<\/p>\n Add\u00a0parmesan cheese to the sauce and stir until the cheese is melted and the sauce is smooth.<\/p>\n Add salt and pepper to taste.<\/p>\n Finely chop spinach. \u00a0(I used my kitchen scissors)<\/p>\n Add your tin of tomatoes and stir to combine.<\/p>\n Add the chicken, spinach and pasta to the pan and toss so that the chicken and pasta are coated with the sauce.<\/p>\n The heat of the pasta and the sauce will cook the spinach.<\/p>\n Serve immediately and garnish with the extra parmesan cheese and maybe some chopped parsley.<\/p>\n