Karen's Chicken Spinach Linguine

Directions

In a medium skillet, heat butter on high heat until hot, but not brown.

Add floured chicken strips and sauté 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side).

Remove from heat and pour off excess butter.

Add garlic, basil, sun-dried tomatoes, pine nuts and spinach.

Return to low heat and toss until spinach wilts.

Deglaze with wine and chicken stock. Bring to a boil. Add whipping cream and 1 cup Parmesan cheese.

Add cooked linguine and toss until hot.

Add salt and pepper to taste.

Divide equally between two bowls.

Top with remaining Parmesan cheese.