2 boneless chicken breasts, cut into stripts 8 ounces dry penne pasta 2 cloves garlic, chopped fine or minced in a garlic press 1/4 bag (approximately) organic baby spinach 1/2 cup white wine
6 to 8 leaves of fresh basil optional ingredients: parsley, cracked pepper, grated Parmesan cheese
Start the water boiling for the pasta in a saucepan. Sauté the garlic in the oil for a minute or two. Add the chicken and cook a while longer.
Cut the tomatoes in half and add them to the oil mixture. You can then add the spinach, wine, or optional ingredients 4-5 minutes before the pasta is done. When the pasta is cooked, drain and add the pasta to the saucepan with the vegetables. Add salt and pepper to taste.