Penne Pasta with Chicken, Arugula and Parmesan Cheese

1 lb. penne pasta
3 T olive oil
1 lb. boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 teaspoons poultry seasoning
salt and freshly ground black pepper, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or baby spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Bring a large pot of water for the pasta to a boil. Add salt and pasta, and cook to al dente. Drain pasta, but reserve a cup of the cooking water.

Place a large skillet over high heat with 3 tablespoons of olive oil. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.

Saute the chicken until golden brown and cooked through, 3-4 minutes per side. Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.

Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes. If they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon. Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.

Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.