30 Minute Low Fat Chicken Florentine Pasta

Bring a pot of salted water to a boil and cook pasta according to package instructions.While the pasta cooks, heat 1 tbsp of olive oil in a large saute pan over medium heat. Once hot, add pancetta and cook until crispy, ~3 minutes. Add chicken and season with salt and pepper. Saute for ~5-7 minutes, until slightly browned.While the chicken cooks, in the bowl of an electric mixer (or a food processor), combine cream cheese and cashew milk. It's very important that cream cheese is at room temperature or else it will not blend well. Blend until smooth and creamy.Slice sundried tomatoes into small strips. Add to saute pan along with garlic, saute until fragrant, ~1-2 minutes. Gently pour milk mixture into pan and lower heat to medium-low.At this point, your pasta should be al dente. Before draining it, use a glass measuring cup to remove ~1 cup of pasta water and set aside. Drain pasta and add it to saute pan, along with fresh spinach, parmesan cheese and parsley. The spinach should wilt pretty quickly as you mix it into hot pasta, but you may need to add it in increments.At this point, if the sauce is too thick, pour in some leftover pasta water (I ended up using ~1/2-2/3 cup). If you're satisfied with the consistency, remove from heat, spoon into bowls and serve!