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1
Fill a large pasta pot with water and place it over high heat.
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2
Once the water comes up to a boil, salt it and drop in the pasta.
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3
Cook the pasta to al dente according to package directions.
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4
Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
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5
While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
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6
Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
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7
Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
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8
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
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9
Add the tomatoes and cover the pan with a lid.
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10
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.
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11
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.
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12
Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.
