8 ounces uncooked tagliatelle or fettuccine pasta

4 boneless skinless chicken breast halves (6 ounces each)

1/2 teaspoon garlic powder

Salt and pepper

4 tablespoons butter, cubed and divided

3 garlic cloves, minced

3 tablespoons tomato paste

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1/4 to 1/2 teaspoon cayenne pepper

2 ounces Parmesan cheese, finely shredded

4 ounces Burnett Dairy Italian Sun-Dried Tomato Monterey Jack cheese, shredded

2 cans (15.5 ounces each) cannellini beans, rinsed and drained

1 bag (5 ounces) fresh baby spinach (about 5 cups), coarsely chopped

1/2 cup chopped sun-dried tomatoes (not packed in oil)

1. Cook pasta according to package directions; drain. Keep warm.
2. Flatten chicken to 1/2-inch thickness. Season with the garlic powder, salt and pepper. Melt 2 tablespoons butter in a 4-quart Dutch oven or large skillet over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a plate. Keep warm.
3. Melt remaining butter in the same pan over medium heat. Add garlic; cook and stir for 1 minute. Add tomato paste; cook and stir for 1 minute longer. Reduce heat to medium-low. Gradually add chicken broth and cream. Whisk in cayenne pepper. Bring to a boil, stirring constantly. Cook and stir until slightly thickened. Reduce heat to medium-low. Simmer, uncovered, for 5-8 minutes or until sauce is reduced to about 2 cups, stirring frequently.
4. Reduce heat to low. Gradually whisk in shredded Italian Sun-Dried Tomato Monterey Jack cheese until melted. Add the beans, spinach and sun-dried tomatoes; cook and stir until spinach is wilted. Season with salt and pepper. Return chicken to the pan. Sprinkle with parmesan. Cover and cook for 2-3 minutes longer or until chicken is heated through. Serve with pasta.

Recipe & Photo Courtesy of Dairy Farmers of Wisconsin