Instructions

• Prep the ingredients per the instructions above.
• Mix all bruschetta ingredients (except the bread) in a bowl and season with salt and pepper to taste. Set aside until you are ready to serve.
• Preheat a grill or grill pan to medium heat; drizzle the chicken with half the oil on both sides and season with salt and pepper. Grill on both sides to an internal temperature of 160°F (71°C). Remove the chicken from the grill and set it aside. Dice into bite-sized pieces before using.
• In a pot of salted boiling water, cook the penne according to the instructions on the package. Then drain well.
• Add the remaining olive oil to a skillet. Saute the garlic and onion until translucent. Add in the tomatoes and saute for 2 to 3 minutes.
• Stir in chicken broth and heavy cream into the skillet, whisking until the mixture is smooth. Bring to a simmer until it starts to reduce to a creamy consistency, then add Parmesan cheese. Add more cream if needed to add volume.
• Turn the heat down to medium and add the chicken and spinach to the sauce. Simmer for 5 minutes, occasionally stirring. Season with salt and pepper to taste. Remove from the heat. Toss the penne into the sauce.
• Place sliced bread on a baking sheet and drizzle with a small amount of oil. Bake in the oven until golden brown. Then set aside.
• Mix the ingredients for the spritzer. Serve over ice if desired.
• Serve the pasta with bruschetta and cherry-lime spritzer.