Bow-Ties With Spinach & Cherry Tomatoes - cooking recipe

Ingredients

12 ounces bow tie pasta (farfalle)
4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 (10 ounce) bag fresh spinach, tough stems removed, leaves torn into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 pint cherry tomatoes
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted
3/4 cup shredded parmesan cheese
1 1/2 cups chopped chicken

Preparation

Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
Drain pasta in a colander and rinse under running cold water until cool, then drain well.
Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.