"My sister Suzy Q invented this recipe and the first time I made it, I wowed a large dinner party by doubling the recipe. Even the picky eaters loved it. With her permission I am sharing this amazing Italian pasta and chicken dish with the world."
Measure and combine dry spices in a small dish. Crush the rosemary between your fingers as you add. The salt should be ground.
Cut up the chicken thigh filets into bite-size pieces. Refrigerate until ready to begin.
Mince the garlic cloves and place them in a LARGE saucepan. Dice the red onion and add. Add the first measurement of olive oil (1/4 cup), and caramelize the onion by heating this over mild-medium heat on the stove. Caramelized onion will be slightly golden on edges. Add the butter immediately and melt it. Add the white wine and the lemon juice. Add the mixture of spices that were pre-measured. Stir and distribute evenly. Cook on low for 2-3 minutes. Taste test the sauce. It should taste mostly butter, a little wine, and a hint of lemon. The spices should taste evenly blended.
Add all the bite-size chicken pieces to the sauce. Cover the pot with a lid and let it simmer until the chicken is cooked throughout.
Start water boiling and cook fettuccini while finishing the next steps. Taste test to al-dente, drain, place back in pot, and stir in the 3 Tbsp of olive oil. Warm the bread in your oven on 100-200 degrees for 10 minutes directly on the rack.
Once chicken is cooked, evenly distribute quartered cherry tomato pieces on top of the sauce. Add the whole box of spinach (it will look like a lot but will shrink down) on the top. Lid it and let it simmer 5 minutes or more, while the steam cooks the spinach. Then stir the tomato and spinach throughout the sauce and chicken. Keep cooking another 10 minutes until the tomato begins to separate from the skin and the inside is soft. Your buttery sauce will pink up also.
Turn heat to low and stir in cornstarch to thicken sauce. Serve over pasta!