Creamy Chicken and Spinach Pasta
Serves 2-4

2 tablespoons extra virgin olive oil
2 boneless chicken breasts, sliced thinly and seasoned with salt and pepper
1 bag of baby spinach
3 garlic cloves, minced
1 cup diced yellow tomatoes
1/4 cup white wine
1/2 cup heavy cream
6 ounces short pasta, cooked and drained
1/2 cup Parmigiano Reggiano cheese, grated
salt and pepper, to taste

Heat oil in a large skillet over medium high heat and cook chicken until most of the pink is gone. Add spinach and garlic, cover briefly to steam, then remove lid and stir together until spinach wilts. Add wine and simmer for 1 minute. Add heavy cream and let simmer for 3-5 minutes to thicken slightly. Add cooked pasta and stir together while simmering for 1-2 minutes. Remove from heat, stir in cheese, add salt and pepper to taste, and serve.