Penna Pasta with Ricotta, Spinach and Chicken - Adapted from Giuliano Hazan

This recipe sounds a little com-plicated but goes together in the time it takes to cook the pasta. The original was prepared meatless. Bring to a boil enough water to cook 1 lb. of penna pasta. Steam 6 oz. of spinach leaves in a small amount of water, drain in a colander, chop roughly and set aside. Saute a diced medium onion in 2T butter. When the onion softens add 2 boneless-skinless chicken breasts which have been sliced into strips, or, use chicken "tenders". Cook until the chicken is just done and then add the spinach, 3/4C Ricotta cheese and 1/2C heavy cream. Heat and stir until bubbly. Drain the pasta and add it to the sauce, stirring to coat the pasta. Sprinkle with 1/4C grated Parmesan cheese. Serve with a nice garlic bread and a dry white wine.