Bake chicken (season if you like) for 25-30 min, or until it’s done. Set it aside to cool and when it’s cool enough chop into bite size pieces.
Boil Pasta until done and set aside.
Sauté onions and bell peppers in EVOO until they are at a texture you like, I don’t like mine super soft because I know I will be reheating this recipe. Add in spinach and cherry tomatoes until spinach is wilted.
When veggies are done take off the burner and let them sit for a few minutes.
Plate the pasta, chicken and veggies and top with a splash (or more!) of the Olive Garden Signature Italian Dressing and grated parmesan cheese.