Spinach Tomato Pasta

In a stock pot, boil salted water and add pasta for 15 to 20 minutes. Drain and set aside.

Grill up chicken in half of the olive oil and the Cavender’s Greek seasoning. (This is a staple item in my kitchen. This seasoning is great on anything and everything.) Cook chicken breast until done and slice on a cutting board. I like to use a George Foreman grill, but cooking on the stove is okay, too.

While pasta is cooking and chicken is grilling, rinse mushrooms, spinach and tomatoes clean. Slice mushrooms and saute with minced garlic and the remaining olive oil in a large skillet over medium heat. Cook for about 10 minutes. Add fresh spinach and cook down until it wilts. Add sliced roma tomates, cook for 5 to 10 minutes.

Add drained pasta to the large skillet. Add chicken pieces to the skillet, mix and serve.