Creamy Chicken & Pasta

Macera's Chicken Victoria

2 boneless chicken breasts, (4 pieces)
Salt, pepper to taste
4 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup dry sherry
4 cups heavy cream
2 tablespoons sun-dried tomato, thinly sliced
1 pound spinach, fresh and chopped
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1 pound egg noodle tagliatelle or fettuccine, cooked

Lightly pound chicken. Season with salt and pepper and grill until cooked. Slice into long thin strips. Heat olive oil in sauté pan over medium heat. Add garlic and cook until golden brown. Carefully add sherry and heat to cook off the alcohol in about 2 minutes. Have pan cover ready should flames come up. Add heavy cream (yes, 4 cups is what chef said), sun-dried tomatoes, cheese and butter. Add salt and pepper to taste. Cook on medium heat until sauce starts to thicken. At that point add spinach and the grilled chicken. Cook for another 5 minutes. Toss with cooked pasta and top with Parmigiana Reggiano cheese.