Chicken Penne

4 boneless skinless chicken thighs or 3 large chicken breasts (thighs is tastier)
olive oil
2 TB Better Than Bullion Chicken Flavor or 2 chicken bullion cubes
1 large white onion, chopped
6-12 cloves garlic, crushed
8 roma tomatoes
1 lemon, squeezed for the juice
2 cups spinach, sliced into strips
1/4 TSP Italian Seasoning (a mixture of dried herbs like oregano, marjoram and tyme)
cayenne or crushed red pepper to taste (optional)
1 bunch fresh basil, sliced into strips (you can use dried but it makes a big difference)
1 box of penne, size #4
freshly grated parmesan cheese
White wine (optional but the alcohol does burn off)

1. Chop one large onion and divide the choppings in half.
2. Cube the chicken, then sautee them in a deep frying pan with olive oil (this makes the sauce and flavor so be generous). When the chicken is nice and browned add half the chopped onion, half the crushed garlic, and 2 tablespoons of "Better Than Bullion" (like bullion but its a paste in a jar). This is salty so do not add any other salt. Add some black pepper and dried Italian herbs to taste. Remove chicken from pan, leaving the juice and onion bits in the pan.
3. Boil a large pot of water and salt for the penne.
4. Add the chopped tomatoes and the rest of the chopped onion to the onion/chicken juice mixture in the pan and bring it to boil. Add LOTS more crushed garlic, lemon juice (1/2 a lemon or more to taste), and some crushed red pepper or cayenne. I add a half cup of dry white wine. Remember you want the mixture a little on the salty/flavorful side as the pasta will tone it down, so I like a lot of lemon juice.
5. Add more olive oil to get the sauce kinda thick. I end up adding a lot makes the sauce stick to the penne.
6. When the tomato becomes tender, add the chicken, the basil and spinach.
7. Boil the penne and when its firm still drain it and add it to the tomato chicken mixture in the pan. Serve with fresh grated parmesan cheese on top.
~*~ From Suzy ~*~