1 pkg of chicken tenderloins chopped into bite size pieces 1 stick of butter 1/2 cup of heavy cream 1/2 cup of whole milk 3 garlic cloves, minced 1 small shallot, minced 2 Tbsp Italian Blend Grinders 1 tsp pepper (or to taste) 1 tsp salt (or to taste) 1/2 tsp cilantro (dry or 1 tbsp fresh) 1 bag of fresh spinach 1 box of barilla bow tie pasta 3 jarred sundried tomatoes

Preparation
Follow instructions for cooking pasta, drain and set aside 3 mins before fully cooked. Pasta should be firm, but partially cooked. Mince garlic cloves and shallots. Rinse chicken in warm water, and chop into bite size pieces. Melt butter in a saute pan on medium to high heat, add garlic and shallots. Cook for one minute constantly stirring. Add chicken pieces, let chicken cook until done. Add cream and milk, along with salt, pepper, Italian seasonings, and dried cilantro (if using fresh add cilantro just before spinach. Note: liquid should cover chicken. Simmer for five minutess then transfer into larger pot. You must have enough room for pasta and chicken mixture. Cook ingredients together for one minute, stirring constantly. Add sundried tomatos to mixture. Add spinach just before serving, stirring everything together.

Notes: You want your mixture to be moist with a little sauce at the bottom of the pot. You can substitute spinach with broccolli. For less calories you can substitute the butter for “I Can’t Believe It’s Not Butter”, and the heavy cream for half and half. Sauce will be looser, but taste should be close.