Creamy Parmesan Fusilli with Grilled Chicken

Ingredients

• 2 boneless skinless chicken breasts
• ¼ cup of Italian dressing, for marinade
• 16 oz of pasta – I used fusilli because it holds sauce really nicely in all those crevices, but any pasta shape will work
• 1-2 teaspoons of salt, for the pasta water
• 1 jar of sundried tomatoes in olive oil, chopped, reserving 2 Tbsp of oil for the saucepan
• 2 cloves of garlic, minced
• 1 cup of chicken broth
• 4 oz cream cheese
• 5 oz fresh baby spinach leaves
• 4 oz of freshly grated parmesan cheese, plus more for garnish