Chicken Spinach Pasta in Lemon Cream Sauce

• Bring a large pot of water to boil. Cook the pasta in the water according to the package directions for al dente pasta and drain out the water when it's done. Set the pasta aside.
• Cut the chicken breasts into bite sized pieces. Sprinkle them with salt and pepper.
• Heat oil in a frying pan over medium-high, add minced garlic, and cook it until golden and fragrant, about a minute.
• Add in the chicken pieces, and cook them until golden on the sides, and cooked through in the middle. Remove the chicken from the pan.
• Add milk and flour to a small bowl and whisk them together until smooth. container add 1/2 cup milk and 2 tsp. flour, place lid on container and shake to mix flour and milk
• Add the milk mixture, and half and half to the pan where you cooked the chicken. Heat, stirring constantly until the mixture thickens slightly.
• Add in the lemon juice, stirring while it simmers over medium low, for about 3 to 4 minutes.
• Add in the parmesan cheese, spinach, and cooked chicken, and cook for a minute or two until the spinach is wilted and cheese is melted.
• Add in the pasta (or serve the sauce over the pasta).
• Serve warm. Sprinkle the dish with more parmesan, and fresh parsley, if desired.