3/4 lb. boneless, skinless chicken breasts, coated with olive oil, salt, and pepper; 5 - 10 oz spinach. If frozen, thaw and drain.; 6 oz. fettucine, linguine, angel hair or similar pasta; 2 tbsp. butter; 1 cup parmesan, grated; 3/4 cup heavy cream; 2 tbsp. sour cream; 1 clove garlic, minced

1. If the spinach is frozen, thaw and drain it. If not, place it in a microwave safe dish with 1 tbsp. water and nuke it for a minute or until wilted. 2. Preheat oven to 400. When preheated, turn broiler to high. 3. Begin boiling 2-3 quarts of salted water. 4. Place chicken 6 inches from broiler. 5. Broil 5-6 minutes per side. Chicken should be finished a few minutes prior to pasta, so it can rest on a cutting board. 6. When the water's boiling, cook pasta according to package directions. 7. Heat butter over medium-low heat in a small sauce pan. 8. When butter is melted, saute garlic for 1-2 minutes. 9. Set heat to low. Mix in sour cream, cream, and parmesan until heated through. 10. When pasta and chicken are done, slice chicken cross-wise in 1/4 slices. Mix spinach, alfredo sauce, and pasta. Top with chicken.