Step 1

Season chicken with salt and pepper on both sides.

Step 2

In a large non-stick skillet heat 1 tbsp oil over medium.

Step 3

Add chicken and cook for 4-5 minutes, or until browned.

Step 4

Flip over and cook for another 3-4 minutes or until browned on both sides and cooked through.

Step 5

Set aside and keep warm.

Step 6

Add remaining oil, shallot and garlic to the pan.

Step 7

Sauté for 1-2 minutes over medium heat or until starting to soften.

Step 8

Pour in broth and scrape up any brown bits from the pan.

Step 9

Increase heat to high.

Step 10

Bring to boil and reduce by half, roughly 8-12 minutes.

Step 11

Add the cream and sundried tomatoes.

Step 12

Bring back to simmer for 5 minutes, stirring frequently, until sauce thickens.

Step 13

Stir in spinach, cherry tomatoes and Parmesan; cook until the spinach is wilted and sauce is thick enough to coat the pasta.

Step 14

Combine sauce with prepared pasta and stir well to coat; allow to rest for 5 minutes before serving.

Step 15

Slice chicken cutlets into strips.

Step 16

Portion pasta into serving bowls and serve topped with chicken and extra Parmesan.