Step 1

Fill a large pot with water and add a generous dash of salt. Bring it to a boil and cook your pasta according to the package directions. Be careful not to overdo it. You want your pasta al dente so that it can still soak in some of the sauce.

Step 2

Place a large skillet over medium heat. Drizzle it with olive oil, and heat until the oil is hot, but not smoking. Pat the chicken dry with a paper towel and cut it into bite-sized pieces. Sprinkle it evenly with the Italian seasoning, salt, and pepper. Place the chicken into the oil and stir in the garlic. Allow the chicken to cook for 2-3 minutes without stirring so that it gets a nice golden sear.

Step 3

Toss in the sundried tomatoes and cook for an additional 5-8 minutes or until the chicken is thoroughly done.

Step 4

Whisk together the flour and milk until there are no lumps.

Step 5

Stir the milk into the cooked chicken. Bring the pan up to a simmer, and allow the sauce to bubble for 3-4 minutes or until it has thickened.

Step 6

When the sauce has thickened, toss in the spinach and stir until it begins to wilt. Stir in the cooked pasta and the parmesan cheese. Enjoy!