Penne pasta with fresh tomato and basil

Penne Pasta with fresh tomato and basil

12 – 15 cherry or grape tomatoes
2 Tablespoons virgin olive oil

½ onion, diced

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.