Creamy Tuscan Chicken and Pasta

Bring a large pot of salted water to a boil. Cook pasta al dente. Strain and set aside.

Meanwhile, use a rolling pin to hammer slices of chicken into 1/2 inch thick slices. Season all over with salt and pepper. 

Heat oil in a large skillet over medium heat. Cook chicken undisturbed for 3-4 minutes per side or until no longer pink and fully cooked through. Depending on the thickness of your chicken, the more or less time it will take. Remove chicken from heat and place on a plate.

Add butter to the skillet and let melt. Add garlic and shallot, and cook for 1 minute. Add tomatoes, and cook for 2-3 minutes. Add spinach and cook until wilted.

Stir in cream, wine, and Parmesan cheese and bring to a simmer. Simmer for about 3 minutes or until sauce begins to reduce and thicken. Add pasta and mix until fully coated in the sauce. Return the chicken to the pasta and nestle it in the sauce. Flip to coat in the sauce and let heat through. Sprinkle all over with parsley.

Serve chicken sliced over pasta with extra parmesan cheese and parsley if desired.