Chicken Gemelli with Blistered Cherry Tomatoes and Spinach

INGREDIENTS

300 grams of gemelli pasta
Salt and pepper
2 tablespoons extra-virgin olive oil

1 large onion, finely chopped
3 cloves garlic, minced
3 boneless, skinless chicken breasts

1/2 teaspoon crushed red peppers
1/2 teaspoon garlic powder
1/2 teaspoon paprika

2 cups coarsely chopped baby spinach
1/2 pint red grape tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup half and half cream

STEPS

1. Season chicken on both sides with salt, pepper, paprika and garlic powder.
   
   
2. Heat olive oil in a large skillet, add the chicken breasts and cook them on each side on medium high heat for about 4 minutes per side or until nicely browned. Remove chicken from pan and slice it.
   
   
3. In the meantime bring a large pot of salted water to boil, add the pasta and cook it according to instructions. Drain the pasta, but do not rinse. Reserve 1/2 cup of pasta water.
   
   
4. Heat more olive oil over medium high heat and add the chopped onion. Once the onion is translucent, add the garlic, stirring frequently until fragrant.
   
   
5. Add the cherry tomatoes and pepper flakes and let sit for 2 minutes until the tomatoes start to blister.
   
   
6. Reduce the heat and add the drained pasta, chicken, parmesan and pasta water and cream. Simmer in low heat for 2 minutes.
   
   
7. Stir everything and add the spinach. Stir well again and serve.