In a large skillet add the olive oil and cook the chicken over medium-high heat for 4 minutes on each side or until its golden brown and no longer pink in the center. Remove the chicken and put it on a plate, set it aside. Bring a large pan of water to boil.
Add the heavy cream, chicken broth, italian seasoning, garlic powder and parmesan cheese to the skillet. Whisk over medium high heat until it starts to thicken.
When your pan of water begins to boil add salt and pasta and cook according to the directions on the package.
Add the spinach and sun dried tomatoes to the skillet and let it simmer just until the spinach starts to wilt. Add the chicken back to the skillet and stir.
Drain the pasta, place a serving of pasta on each plate and top with a serving of the Chicken with Creamy Tuscan Garlic Sauce.
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