Coarsely chop spinach. Halve tomatoes. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. While pasta cooks, prepare the chicken.

Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ Reserve pan; no need to wipe clean.

In the same pan, add 1 tsp olive oil over high heat. Add tomatoes and spinach and cook 2 minutes. Add cooked pasta, butter, and seasoned salt. Toss to combine. Transfer mixture to a bowl. Reserve pan; no need to wipe clean. In the same pan, add cream and basil pesto. Bring to a boil. Remove from heat.

Plate dish as pictured on front of card, drizzling truffle oil over the pasta and sering basil pesto cream with chicken. Bon appétit!