Servings: 4

2 lb chicken breast, cut into bite sized pieces 2 lb chicken breast, cut into bite sized pieces
4 tablespoons olive oil 4 tablespoons olive oil
6-8 Roma tomatoes, chopped 6 to 8 Roma tomatoes, chopped
½ cup chicken stock ½ cup chicken stock
16 oz fresh spinach 16 oz fresh spinach
1 cup parmesan, grated 1 cup parmesan, grated
16 oz rotini pasta (or farfalle, penne, spaghetti… or any pasta of your choice) 16 oz rotini pasta (or farfalle, penne, spaghetti… or any pasta of your choice)

Cook pasta al dente according to package directions. This can be done ahead of time if necessary.
Add diced chicken to sauté pan and cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes. Don’t stir the chicken too much to let it get that nice golden color. Remove chicken to a plate and set aside.
In the same skillet, add tomatoes and chicken broth. Cook on medium heat for about 2 to 3 minutes until the broth has reduced a little. Add spinach and cook until it wilts just a little.
Add the cooked chicken and parmesan to the pan. Stir to combine with tomatoes and spinach. Add pasta and combine. Reheat on low heat, stirring gently, and add salt and pepper, if desired. Remove from heat.
Just before serving, you can add a good drizzle of high-quality olive oil. It’s optional but really tasty! Serve immediately.

Original recipe also called for 1/2 cup of sun-dried tomatoes and 1/2 teaspoon of red pepper flakes. Can also substitute Italian sausage for chicken.  Original recipe also called for ½ cup of sun-dried tomatoes and ½ teaspoon of red pepper flakes. Can also substitute Italian sausage for chicken.