Italian Pasta Fresco

Italian Pasta Fresco
Main Course
Makes 4 servings at 1+ cup per serving
250 calories and 7 grams of fat per serving
Prep/cooking time: about 20 minutes

 Ingredients
4 chicken breast tenders (optional) sprinkled with italian seasoning
2 cups whole wheat rotini
3 Laughing Cow Cheese wedges (light garlic and herb)                                                                      
3 large tomatoes                                                                                 
1/4 cup onion 1/4 cup red pepper
1 Tbsp olive oil
Fresh basil, oregano, and rosemary (as little or as much as you like)
of course you can substitute dried herbs
1/4 tsp salt
2 Tbsp marsala cooking wine (optional)
2 garlic cloves
1 cup spinach

Preparation: 
Broil chicken at 500 degrees 5 minutes on each side on top rack. Remove from oven. 
Cook pasta according to package directions leaving al dente so pasta can absorb flavoring of "sauce" when you combine ingredients. Place the 3 tomatoes in with the pasta to cook long enough that skins become loose. Remove tomatoes and place in strainer to cool enough to remove skins.  
Cut chicken into bite sized pieces.
Chop onion, pepper, and garlic and saute in 1/2 Tbsp olive oil in a separate sauce pan until tender but not brown. 1-2 minutes on med/high heat. 
After removing skins from tomatoes, place them in with onion mixture, add chicken and cooking wine  Stir until mixed.  Remove from heat. 
By this time, pasta should be cooked.  Drain but do not rinse.  Put back into pan add remaining olive oil and stir. Add vegetable/chicken mixture, spinach, herbs and salt. Cook a few minutes longer, covered, on low heat, stirring occasionally. Cut cheese into small pieces and add in last, stirring until melted. 

Enjoy!