Certain pasta dishes have the ability be a complete meal all on their own. This one in particular combines the comfort of a casserole with the freshness of a salad all at once. It serves equally well warm or cold, but the flavors burst through especially well when warm. No need to bake it, just warm it through.  This recipe easily serves four people.

INGREDIENTS

• 8 ounces of hearty pasta of your choice (I recommend Fusilli or Gemelli)
• 1 ½ pounds of skinless boneless chicken breast
• 2 Tbsp. olive oil, divided
• 2 cups of Tuscan pasta sauce (see separate recipe)
• 2 cups of fresh spinach leaves, coarsely chopped
• 1 cup of cherry tomatoes, sliced into halves
• (optional) 1 cup of sliced black olives

PREPARATION

• Bring 4 quarts of salted water to a boil in a large (6 quart) sauce pan or pasta pot. Cook pasta until firm but not hard (al dente). Drain, rinse with cold water to stop cooking, and sprinkle with 2 Tbsp. of the olive oil. Mix to uniformly coat the cooked pasta to prevent it from sticking together. Set aside.
• Cut the chicken breasts into bite-sized cubes (about ½ inch size). Add the remaining olive oil to a sauté pan with a lid, add the chicken cubes, and cook on medium heat with the lid on, stirring frequently, until completely cooked through. Set aside to drain and cool.
• In a large mixing bowl, combine the chicken, pasta, Tuscan pasta sauce, tomatoes, (olives if desired), and spinach, tossing until completely mixed. Pour the mixture out into a casserole dish, cover with foil, and heat in a 350 degree (F) oven until completely warmed through (about 15 minutes).
• Spoon onto serving dishes and serve with red wine.