Chicken Penne Pasta

Cook pasta to package instructions, drain and set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Seasoning the chicken breasts with salt and pepper the cook in the skillet for 4-5 minutes on each side until the chicken is brown and crisp on the outside and cooked through on the inside.
In another large skillet, heat the remaining olive oil on medium heat. Add the panko and red chili flakes. Zest the lemon into the skillet and mix to combine. Stir the panko until golden brown, about 4-5 minutes. Remove from the pan and set aside.
In the same skillet, add in the baby spinach and cook until it begins to wilt. Add in juice from the lemon and diced roma tomatoes.
Once tomatoes are warmed add in the pasta, butter and parmesan cheese. Mix well to combined and continue to cook on low until butter and cheese are melted.
Slice the chicken then add to the skillet. Garnish with additional parmesan cheese and serve.