Lemon Garlic Chicken over Pasta

I hope you all are enjoying the pictures! My husband told me last night that I needed to get new plates, because our dark green plate did not photograph well....so I will work on getting new plates!! I guess he is right, on a white plate you can see all the color of the food. I also need to get pasta bowls, which I say to my husband each and every time I make a pasta dish. Goal for the day, buy white plates and pasta bowls!

Lemon Garlic Chicken

4 Chicken Cutlets
Whole Wheat Flour-to coat chicken
3 Garlic Cloves-chopped
1 Lemon-juice and zest
2 Cups Spinach
1/4 Cup Sundried Tomatoes
1/3 Cup White Wine
1 1/2 Cup Chicken Broth
1 Tbsp Cornstarch
2 Tbsp Olive Oil
1 Pkg Whole Wheat Egg Noodles-cooked

Dredge chicken in flour. Heat 1 Tbsp of olive oil in a saute pan. Sear chicken breast for 2 minutes on each side. Remove from pan. Drizzle the other 1 Tbsp olive oil in pan. Add garlic and tomatoes, cook on medium heat for 1-3 minutes, until you can smell the garlic. Add wine, lemon juice, lemon zest and return to high heat. Simmer for 3-5 minutes. Mix the cornstarch and chicken broth together and add to pan. Add spinach and chicken to pan, and cook for 5-10 minutes. Season with salt and pepper. Serve over whole wheat egg noodles or whatever noodle you like!