Cheesy Creamy Tomato Chicken (or Shrimp)

​This recipe was a happy accident after I sort of guessed what was in a dish I liked. It came out much different from what I was shooting for, but tastes like a bowl of awesomeness. Chicken, spinach, heavy cream, garlic, parmesan...what's not to love?

Ingredients

• ​2 Tbsp Salted Butter
  
• 2 Tbsp Olive Oil
  
• 2 Large Chicken Breasts, cubed. (Or 1 lb Shrimp)
  
• 6 Cloves Garlic, minced
  
• 1 Small Yellow Onion, diced
  
• 1/2 Cup White Wine
  
• 1 14.5 oz. Can Diced Tomatoes, including juice
  
• 1 Small Carton (8 oz) Heavy Cream
  
• 1 Small Bag of Baby Spinach
  
• 1 Cup Parmesan Cheese
  
• 1 Tsp Cornstarch
  
• 2 Tsp Dried Italian Herbs
  
• 1 Tsp Parsely 
  
• 1/2 Lb Rotini Pasta
  
• Salt and Pepper to taste
  

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1. Cook pasta with 1 tablespoon olive oil. Once cooked to preferred doneness, drain in strainer. I don't recommend rinsing as the olive oil should keep it from sticking.
   
2. Heat large skillet. Once hot, melt butter and cook chicken (or shrimp) with salt and pepper. Once cooked, remove chicken and set aside. If using shrimp, I like to add some crushed red pepper flakes for heat.
   
3. Add 1 tablespoon of olive oil and onion. Cook until onions are soft, scraping bits from the bottom of the pan.
   
4. Add garlic and cook another minute.
   
5. Mix cornstarch with one or two tablespoons of the water/juice from the tomato can. Set aside.
   
6. Add wine, tomatoes, and heavy cream. Reduce heat and let simmer uncovered until liquid is reduced by about half. Stir in the cornstarch.
   
7. Add Italian herbs and parsely.
   
8. Add cooked pasta and parmesan cheese. Mix until cheese is melted.
   
9. Add cooked chicken.
   
10. Add spinach and cover pan until wilted.