Chicken Spinach Pasta Salad

• 8 ounces, weight Rotini Pasta
• 1 pound Chicken Tenderloins
• 1/2 whole Red Onion, Finely Chopped
• 3/4 pints Grape Tomatoes
• 1 clove Garlic
• 1 bag Baby Spinach
• 1/2 cups Light Mayonnaise
• 1/2 cups Parmesan Cheese
• 1 teaspoon Italian Seasoning
• Olive Oil
• Kosher Salt
• Pepper

1. Boil water and cook pasta according to package directions. Don't forget to SALT the water.
2. While the pasta is cooking, heat skillet over med-hi heat, add some olive oil to pan and saute the chicken until golden brown. Remove chicken when done and let rest on plate.
3. Add onions to the pan. Cook until transparent and then add the tomatoes and garlic. Cook for about 1 minute. Add spinach and cook it down (about 2-3 minutes). Add salt and pepper to taste.
4. In a large bowl, add mayo, Parmesan cheese, 2 to 3 tbsp olive oil, Italian seasoning, salt, pepper. Stir to blend ingredients.
5. Drain pasta and add to the bowl and mix in with dressing. Cut up chicken into bite-sized pieces and add to bowl. Now gently fold in spinach, tomatoes, garlic and onions. Stir all together gently. Add more salt and pepper to taste. Top with more Parmesan cheese. Serve warm or chilled. It's Best WARM!

weight rotini, chicken, red onion, tomatoes, clove garlic, spinach, light mayonnaise, parmesan cheese, italian seasoning, olive oil, kosher salt, pepper

Taken from tastykitchen.com/recipes/salads/chicken-spinach-pasta-salad/ (may not work)