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Chicken Florentine (4 servings)

Ingredients:
2 chicken breasts
4 cloves garlic
10 oz. bag of fresh spinach
1/2 stick of butter or 4 tbsp.
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 box bowtie pasta (or pasta of choice)
Reserve 1 cup of pasta water
Seasonings of choice

Directions:
1. Chop garlic
2. Cut chicken breast into bite sized pieces
3. Heat skillet to medium high heat with 2 tbsp. olive oil.
4. Season chicken breasts and add a touch of olive oil.
5. Mix seasonings around on chicken, making sure they are well coated and seasoned.
6. Add chicken to skillet in a single layer, do not touch it, let it form a crust.
7. Stir and cook chicken breasts completely. Should take approx. 10 minutes. If you aren't sure if it's cooked cut pieces in half. There should be NO pink.
8. Remove chicken from skillet.
9. Lower the heat on your skillet to medium/low.
10. Add a touch more olive oil and 1/2 stick of butter.
11. Once butter is melted add garlic.
12. Sauté garlic until golden brown. DO NOT LET IT BURN!
13. Add bag of fresh spinach lightly tossing in the garlic butter.
14. Place a lid on the skillet and cook until spinach is fully wilted.
15. Stir spinach then add 1 cup of heavy cream.
16. Add in 3/4 cup grated Parmesan and stir.
17. Add chicken back in and simmer.
18. Boil water for pasta.
19. Once boiling, drop your pasta and cook fully. Reserve one cup of the pasta water before draining.
20. Once drained, add pasta a little at a time making sure there isn't more pasta than chicken and spinach.
21. Add a drizzle of the reserved pasta water for your sauce. Stir well breaking up spinach so it's evenly distributed.
22. Simmer for 5 minutes.
23. Serve and enjoy!