Chicken And Pasta Tuscany

• 12 oz. chicken tenderloins
• 2 tsp. chopped garlic
• 1 Tbsp. fresh chives or scallions, cut
• 4 oz. unsalted butter
• 1/4 c. artichoke hearts, quartered
• 1/8 c. sun-dried tomatoes, diced
• 1/4 c. toasted pine nuts
• 1/3 lb. chopped spinach
• 1 Tbsp. fresh chopped basil
• 3/4 lb. dried penne pasta, cooked
• 1/4 c. heavy cream
• 3 Tbsp. Parmesan cheese
• salt and pepper to taste

1. Boil penne pasta in salted water until done.
2. Drain, rinse and reserve.
3. In a large saute pan, melt butter over medium heat.
4. Add garlic and chicken and saute until chicken is fully cooked.
5. Add sun-dried tomatoes and artichoke hearts; toss while cooking for 3 minutes.
6. Add pine nuts, pasta and cream.
7. Turn heat high while stirring and cook until cream begins to thicken.
8. Add salt, pepper, basil and spinach.
9. Turn heat down and stir until spinach wilts.
10. Shut heat and serve.
11. Top each plate with grated Parmesan cheese.
12. Serves 4.

chicken tenderloins, garlic, fresh chives, unsalted butter, artichoke hearts, tomatoes, nuts, chopped spinach, basil, penne pasta, heavy cream, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322086 (may not work)