Lemon Chicken Pasta

This is a simple, light-tasting, satisfying meal that's great for a weeknight or company. My version was inspired by a recipe by Ina Garten. I usually serve it with Baby Blue Salad (get the recipe from myrecipes.com) and toasted sourdough bread with butter or olive oil.
—PHH

Lemon Chicken Pasta

1 lb. chicken cutlets
Salt and pepper
1 tsp. olive oil
1 shallot, minced
2 garlic cloves, minced
2 cups whipping cream
3 lemons
5 oz. baby spinach or arugula, thoroughly washed
1 container grape tomatoes, halved
1 lb. hot cooked farfalle (bowtie) pasta
Freshly grated Parmesan cheese

Sprinkle chicken cutlets with salt and pepper. Cook in a large nonstick skillet or grill pan 3 to 4 minutes on each side or until done. Cut into thin strips.

Sauté minced shallot and garlic in hot oil in large skillet until tender. Pour whipping cream into skillet; cook, stirring constantly, until cream is slightly thickened. Stir in zest from 2 lemons and juice from 3 lemons. Add in baby spinach, tomato halves, chicken strips, and pasta; cook until thoroughly heated. Sprinkle with freshly grated Parmesan cheese just before serving.