Start by cooking the penne according the manufacturer, drain and set aside.

In a small dish mixing together salt, onion powder, fennel seed, oregano, and basil then thoroughly season chicken breasts.

Over medium-high heat melt butter in large sauce pan and sauté chicken until browned and cooked through. About 2-3 minutes on each side. Remove from pan and set chicken aside.

In the hot pan add minced garlic and diced tomatoes. Cook until tomatoes begin to soften.

Add chicken stock and half and half to the pan making sure to swirl the spoon, removing all the browned bits from the bottom.

Next stir in the spinach and tomato sauce. Simmer for a few minutes. Sauce should reduce and thicken a bit.

Throw the cooked pasta in and place chicken breasts back in. Enjoy!

Can be frozen for up to two months. Defrost in refrigerator and warm in oven on 350 degrees F or microwave.