Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Tear spinach into smaller pieces.

Coarsely chop garlic.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Season both sides with half the garlic and parsley seasoning (reserve remaining for sauce).

Place flour on a plate and spread into an even layer. Place chicken onto flour, gently flipping to coat both sides.

Place a medium non-stick pan over medium-high heat and generously spray with cooking spray.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

Remove from burner. Transfer chicken to another plate. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to low heat and spray pan with cooking spray. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.

Stir in tomatoes and spinach until wilted, 2-3 minutes.

While vegetables cook, place pasta in microwave-safe bowl and cover with a damp paper towel. Microwave covered until heated through, 2-3 minutes.

Carefully remove from microwave.

Increase heat to medium-low. Add cream cheese, remaining garlic and parsley seasoning, chicken base, 1/3 cup water, and Parmesan to hot pan. Stir often until combined and slightly thickened, 2-3 minutes.

Add chicken and any accumulated juices and gently flip to coat in sauce. Cover and cook until heated through, 1-2 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Top pasta with sauce or add to pan and gently toss to coat, if desired.

Plate dish as pictured on front of card, topping pasta with chicken. Bon appétit!