Chicken Scampi with Spinach

Adapted from 365 More Ways to Cook Chicken
Serves 4 - 6

Rachel and I cannot get enough of this recipe. She is allergic to dairy, but if you are not, I highly recommend generously topping your plate of pasta with grated Parmesan or Romano.

1 lb. fettuccini
1 lb. boneless, skinless chicken thighs, cut into chunks
salt & pepper to taste
4 tbls. olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1 1/2 cups chicken broth
1 cup dry white wine
3 tbls. chopped fresh basil or 1 tsp. dried
1 tbls. shopped fresh thyme or 1/2 tsp. dried
1/4 to 1/2 tsp. crushed hot red pepper flakes
2 tbls. corn starch or flour
1 7-ounce package fresh spinach, washed
1/2 cup chopped flat-leaf parsley

1. Cook pasta in a large pot of boiling, salted water until tender but still firm according to package directions. Drain in colander.
2. Meanwhile, heat 2 tbls. olive oil in a large frying pan over medium-high heat. Add chicken, season with salt & pepper, and cook, stirring frequently until no pink remains. Remove from heat.
3. In a large sauce pan, heat 2 tbls. olive oil over medium heat. Add chopped onions. Cook, stirring often, until onions are soft, about 4-5 minutes. Add garlic, thyme, and basil and cook for 1 minute. Add broth, wine, and hot pepper. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-fourth, 5 to 7 minutes. Mix the cornstarch or flour with a bit of cold water; add to the pot and cook, stirring, until the sauce thickens. Add spinach to pot, cover, and let spinach wilt (about 3 minutes).
4. Add cooked chicken and pasta to the sauce pan and heat thoroughly. Toss with parsley; serve with Parmesan cheese.