Food you CAN cook!: Creamy tomato, chicken, and spinach bake

I will do almost anything to get green, leafy vegetables into my child's diet. I think I speak for most moms when I say that I am not above using pasta and cheese in that quest. My husband and I happen to love spinach, so it's what we usually eat most. I threw this dish together one night when I had chicken to cook and wanted to up the nutritional content of just another pasta dish.
As it turned out, it was a wonderful cool weather, comfort dish that didn't last long!

Creamy tomato, chicken, and spinach bake

Ingredients:

1 lb rigatoni

3 chicken breasts, cut bite size

8-10 oz mozzarella cheese, shredded

1 bag frozen spinach

1 can petite diced tomatoes

1 29 oz can tomato puree

1 cup heavy cream

1/3 cup grated parmesan cheese

2 cloves garlic, minced

1/2 yellow onion, diced

2 tbsp sugar

1/2 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/3 cup good olive oil

salt and pepper to taste

In a large saucepan, add olive oil and heat to medium. Add diced onion and saute until softened. Add garlic, crushed red pepper, and oregano. Saute 1 minute, then pour in can of diced tomatoes, puree, and sugar. Stir to combine and reduce heat to low. Simmer for 30 minutes over low heat and stirring occasionally, covered, then add spinach, cream, and parmesan. Taste and season with salt and pepper as needed.

In a separate large pot, get water to boil to cook pasta. Add diced chicken into the sauce and allow it to slowly cook while the water boils and pasta cooks.** Cook pasta al dente, drain, and return back to the pot. Pour sauce and chicken over it and stir to combine.