Yield: 4 servings (6 points per serving for blue and purple, 9 points per serving for green)
Season chicken with paprika, salt and pepper.
Add oil to a heated pan and add the chicken. Cook 6 minutes on each side, or until it is cooked through.
Cook pasta according to directions on the box.
Remove chicken from the pan and cover.
Add the garlic to the pan and let it cook for 1 minute.
Add the chicken broth to the pan, making sure to scrape any brown bits from the bottom of the pan. Add the half and half and whisk together.
Put cornstarch in a small bowl and add 2 tablespoons water. Stir together, then add to the pan. Whisk together, while bringing the sauce to a simmer.
Add the sun-dried tomatoes and spinach to the pan.
Cut chicken into bite size pieces and add it to the pan. Also add the pasta and Parmesan cheese. Mix it all together.