Here you go.
Form David Monroe
16 ounces dry linguini (or whole box of your favorite pasta)
2 cups fresh sweet cherry or grape tomatoes, halved or quartered
1 large sweet Vidalia onion, thinly sliced
6 cloves fresh garlic, thinly sliced
1 tsp red pepper flakes
2 sprigs of fresh basil, roughly chopped (more for garnish, if desired)
2 TB extra virgin olive oil
1 tsp Kosher salt
1 tsp freshly ground black pepper
5 cups regular chicken broth (up to ½ cup more, if desired)
2 cups shredded, cooked rotisserie chicken (store bought for ease)
1 bunch fresh spinach leaves, washed
Freshly grated Parmesan cheese for serving
In a large, heavy pot combine all ingredients except basil, spinach, and chicken. Bring to a boil over medium-high heat, stirring frequently to prevent pasta from sticking.
Continue to boil pasta, stirring often, until pasta is almost al dente (according to package instructions), and water has nearly evaporated. About 9 minutes for linguini.
Add basil, spinach, and shredded chicken. Boil and stir another minute, just until veggies are wilted.
If needed, season to taste with more salt and pepper.
Divide among bowls, garnish with parmesan or basil, and serve warm.