1 can spinach (or 1/2 kilo spinach leaves, finely chopped)
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, crushed
2 cups whipping cream
½ cup Parmesan grated finely
Salt and pepper to taste
Cook pasta as instructed.
Clean and dry chicken breasts. Make 4 small diagonal incisions on both sides, sprinkle with salt and pepper, and immediately grill chicken (oven or pan) until 80% cooked. Set aside.
If using canned spinach, drain and set aside and keep 1/2 of the liquid. If using fresh spinach, chop finely and set aside.
In a pot, heat up oil and butter. Add onions and garlic, and cook over medium heat for 4 or 5 minutes. Add spinach and cook for another 5 minutes. Then add cream and liquid from drained spinach (if using canned spinach).
Add chicken breasts to mixture, lower heat, and cook until chicken is 100% cooked and the liquid is a bit reduced. Mix in 1/2 of the Parmesan.
Remove chicken breasts from spinach cream, add pasta, and cook until pasta is hot.
Place Tricolor Fusilli in serving dish, place chicken breasts on top, sprinkle with remaining Parmesan, and serve hot.