1 1/2 tsp. salt
1 pkg. bow-tie pasta (12 oz.)
3 qts. boiling water
3 tsp. olive oil
2 tsp. unsalted butter
1 sm. onion (chopped)
3/4 lb. boneless, skinned chicken breast (cut into 1 inch chunks)
1/2 tsp. pepper
1 bag (10 oz.) cleaned spinach, stemmed and coarsely chopped
1/2 c. heavy cream
1/2 c. grated Parmesan cheese

Add 1 teaspoon of the salt and the bow ties to the boiling water in a large pot. Cook following package directions. Drain pasta in colander.

Meanwhile, heat together oil and butter in large skillet over medium-high heat until butter melts. Add onion and saute, stirring often, until onion is tender, about 3 minutes. Add chicken; sprinkle with the remaining 1/2 teaspoon salt and the pepper. Saute, stirring constantly, until chicken is lightly browned.

Add the spinach to the skillet; continue cooking and stirring until the spinach is wilted. Add the heavy cream; bring to a rapid boil. Boil gently until the mixture is slightly thickened. Combine cooked bow ties, chicken mixture and Parmesan cheese in a large bowl; toss gently to mix well. Serve immediately.