Cook pasta according to directions on package in a large pot of salted water. When almost cooked, reserve 1 cup of the pasta water. Drain the pasta and set aside.

Meanwhile, cut chicken breasts into chunks and sprinkle on salt and pepper.

In a large skillet heat olive oil over high heat. Add chicken pieces in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, about 5 minutes and remove chicken from the skillet to a bowl.

Add onion and cook over medium heat until lightly browned, about 5 minutes. Add garlic and quickly stir for 30 seconds, and then add wine and broth, turn heat to medium high and stir to deglaze the pan. Cook for 2 minutes and add tomatoes. Allow the liquid to reduce by at least half (most of the surface of the liquid should be bubbling at this point.)

Add spinach, chicken, and basil and cook until the spinach has wilted. Taste for seasoning. Add cooked pasta to the skillet and toss combine. Add some of the reserved pasta water if the sauce is a little dry. Taste for seasonings. Add Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

8 WW Points