Step 1

Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.

Step 2

Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the garlic and sauté for one minute over medium heat.

Step 4

Sprinkle the flour over the garlic and slowly add in the chicken stock.

Step 5

Quickly stir to avoid lumps.

Step 6

Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.

Step 7

Once the sauce is thickened, add in the spinach and stir until wilted.

Step 8

Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.

Step 9

Top with fresh parmesan.

Step 10

Enjoy!