In a large pot, boil Barilla Penne Noodles until al dente.

White noodles are cooking, coat skillet with olive oil.

Cook chicken tenders 6-8 minutes until cooked through, remove from pan.

In the same skillet, turn heat to medium low and pour Barilla Marinara & Alfredo Sauces, stirring until combined.

Whisk in Galbani Ricotta Cheese until smooth.

Add in spinach, stirring constantly until spinach wilts.

Add in Sun-Dried tomatoes, stir.

If the sauce is to thick to your liking, thin it out with ½ cup of pasta water.

Set chicken tenders in sauce to marinate a few minutes.

Plate Barilla Penne Noodles with sauce, chicken and enjoy!