Step 1

Bring a large pot of salted water to a boil.

Step 2

Cut chicken breasts into small ½ inch cubes. Season the chicken on both sides with 1 teaspoon of kosher salt, and ¼ teaspoon black pepper to taste.

Step 3

Heat a very large skillet over high heat. When the pan is hot, spray the skillet with oil and add half the chicken and cook until browned on all sides and no longer pink inside, 2 minutes. Transfer to a plate and repeat with remaining chicken. Set aside and reduce heat.

Step 4

Add ½ tablespoon of the butter to the skillet and melt, add the garlic and saute until fragrant, about 1 minute. Add the white wine or broth, crushed red pepper flakes and remaining ¼ teaspoon of salt. Cook, scraping the bottom of the pan, until reduced by half, about 2 minutes. Add the tomatoes and let them cook 1 minute, to soften.

Step 5

Add the remaining 1 ½ tablespoons butter and melt, add the lemon juice, remove from the heat.

Step 6

Add the pasta to the boiling water and cook according to package directions for al dente, reserve ½ cup water. Drain the pasta and toss with the chicken, add the spinach and cook 1 minute tossing with the sauce adding some of the reserved pasta water if needed. Finish with fresh parsley and serve with plenty of grated Parmesan cheese.