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Cook the pasta to al dente chill in ice cold water. Drain then toss with 1 TB olive oil and set aside.
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Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.
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Marinate chicken breast with 1 TB lemon juice, salt, pepper, rosemary leaves and garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.
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Pour olive oil in a large sauté pan.
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Heat pan to hot, but not smoking. Add garlic and onions. (You should hear a sizzle)
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Stir and deglaze with white wine or white balsamic vinegar.
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Add pasta (and chicken, if using), toss to coat with aromatics.
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Add tomatoes, toss then add fresh spinach.
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Add herbs, a squeeze lemon juice, if desired, and salt and pepper to taste.
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Place on platter and garnish with shaved Asiago cheese.