Gina'S Favorite Pasta

• 2 bags baby spinach
• 3 boneless skinless chicken breasts, cut into large bite sized pieces
• 1/2 clove garlic, minced
• 1/2 of a white onion, thinly sliced
• 1/2 cup shredded asiago cheese
• 1 cup red cooking wine
• 1 half pint whipping cream
• cornstarch
• 1 1/2 tblsp olive oil
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 tsp italian seasoning
• pasta of your choice

1. First give your spinach a rough chop. In a large sauce pot heat olive oil on medium heat. Add onions and let simmer til they start to appear translucent. Add spinach to pot. (You may have to add in bunches til you've fit it all in.) Once the spinach has withered down add garlic and seasonings. Only cook for another minute or two so you don't burn your garlic, then add your red wine. Once you've gotten this to a slow boil, add your chicken pieces and cover. Let this simmer for about 45 minutes.
2. Just before the 45 minutes is up start your water for your pasta. While that comes to a boil add your whipping cream. I usually use almost the whole carton, but put only as much as you like. The less you use, the thinner and less creamy your sauce will be. Add your cheese and finally use your cornstarch to thicken if necessary, but it usually doesn't take much.
3. By this time your water should be at a rapid boil for your pasta. Cook the pasta, serve, and enjoy!

baby spinach, chicken breasts, clove garlic, white onion, asiago cheese, red cooking wine, whipping cream, cornstarch, olive oil, salt, ground pepper, italian seasoning, pasta

Taken from www.epicurious.com/recipes/member/views/ginas-favorite-pasta-1200056 (may not work)