Farfalle with chicken in a creamy sauce in a frying pan

Ingredients:

• 340 g of bow-shaped pasta (farfalle)
• 2 boneless, skinless chicken breasts
• 1 tbsp. butter
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 0.5 cups lightly salted chicken broth + more as needed
• 0.5 cups low-fat cream (10%)
• 1/4 cup heavy cream
• 1 cup good-quality grated Parmesan
• 1 cup grape tomatoes, halved
• 110 g of small spinach
• 2 tbsp fresh parsley, chopped

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
2. Slice the chicken into thin strips and season with salt and black pepper. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chicken strips and fry until golden brown and cooked through. Remove the chicken from the pan and add the minced garlic. Cook for 1 minute, then pour in the broth. Bring to a boil and simmer for 1.5-2 minutes.
3. Then add all the cream and a little salt and black pepper. Add the Parmesan, stirring constantly to distribute evenly. Let the liquid thicken for a few minutes. If the sauce becomes too thick, you can thin it with a little chicken broth.
4. When the sauce is ready, remove it from the heat. Return the chicken to the pan along with the grape tomatoes, spinach, and pasta. Stir, taste, add salt if needed, sprinkle with chopped parsley, and serve immediately from the pan!