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1
Season the chicken generously with salt and pepper.
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2
In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat.
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3
Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan.
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4
Cook until golden brown, flipping and browning on all sides.
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5
The purpose isn't to fully cook them here, just to get color.
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6
Remove the chicken to a plate.
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7
Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan.
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8
Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes.
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9
Add the black olives, chile flakes and garlic to the tomatoes.
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10
Then, nestle the chicken pieces back into the pan.
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11
Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch).
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12
Cover and lower to a simmer.
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13
Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.
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14
Bring the liquid in the pan back to a boil.
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15
Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package).
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16
Remove the pasta to serving plates or bowls.
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17
Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.
