Step 1

Sprinkle chicken breasts with salt and pepper on both sides.

Step 2

Heat olive oil and buttery spread in a skillet over medium heat.

Step 3

Cook chicken breasts in hot skillet for 4-6 minutes per side until cooked through. Set aside on a plate. Slice into strips once cool enough to handle.

Step 4

Add minced garlic to skillet and cook 1-2 minutes until fragrant.

Step 5

Sprinkle flour in bottom of skillet, then pour white wine over top and simmer 1-2 minutes.

Step 6

Add cashew milk, parmesan, dijon, pepper, salt and sun-dried tomatoes. Simmer 1-2 minutes until cheese is blended and tomatoes are softened.

Step 7

Add spinach and cook just until wilted. Remove from heat.

Step 8

Cook pasta according to package directions (7 minutes for al dente) and divide into six equal servings.

Step 9

Divide creamy sun-dried tomato chicken evenly over top pasta and toss to combine.

Step 10

Enjoy fresh or store in airtight meal prep containers in the fridge up to 4 days or the freezer up to a month.