Ingredients

• 1/2 (12 ounce) box Barilla® Gluten Free Elbows
• 4 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 4 boneless, skinless chicken thighs, sliced julienne style
• 1/2 cup white wine
• 48 ounces chicken stock
• 2 (10 ounce) bags baby spinach
• 1/2 pint cherry tomatoes, quartered
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• Sea salt to taste
• 1/2 cup shredded Romano cheese

Instructions

1. Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well.
2. Add chicken stock and bring to a boil.
3. Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.
4. Let rest for 20 minutes before serving.
5. Serve drizzled with olive oil and shredded cheese on top.