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Cube the chicken breast and add salt all over. Add minced garlic and massage in, set aside.
Prepare the cream sauce by whisking together the almond milk and arrowroot or cornstarch until smooth, set aside.
In a pan over medium high heat, add olive oil and saute the chicken and sundried tomatoes. Stir with a wooden spoon and brown, saute for about 5 minutes. Add Italian seasoning and saute another 2-3 minutes.
Add almond milk mixture, salt and pepper all over, and bring to a simmer. Simmer for 5 minutes and make sure the chicken is cooked through. Add spinach and stir in until wilted, around 1 minute. Add Palmini pasta and stir in for 1 minute to warm. Remove from the heat and enjoy!