Start by preparing the rigatoni per the package instructions. Cook to al dente. Prepare spice blend by mixing all ingredients together. Top chicken breasts with olive oil and cover liberally with spice blend. Reserve any unused, remaining spice blend for another time.
Grill for Chicken for 4-5 mins per side.
Alternative cooking method: sear chicken in a cast iron skillet on both sides, about 2-3 mins per side, then cover and let cook for another 5 mins until chicken reaches an internal temperature of 170 degrees.
While the rigatoni and chicken cook, dice 1- 2 cloves of garlic. Sauté in a medium skillet with some olive oil for 1-2 mins until lightly golden. Add all tomatoes and increase temperature to medium high heat for 5 mins, then return to low and cook covered for 20 mins. In a separate skillet, sauté spinach until lightly wilted. Toss in olives back to the tomato mix then add in the sautéed spinach. Remove sauce from heat and set aside.
Drain pasta and add the tomato sauté to the pasta. Toss together to cover pasta with tomatoes.
Top with grated Parmesan if desired and serve with grilled chicken as pictured. Refrigerate any remaining, this dish makes for great leftovers!
Super easy and delicious. Enjoy!
Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, Food Design, and Content by Andrea Danielle and Family.