1Cook pasta according to package directions. Drain, reserving 1/2 cup (125 ml) pasta water. Set aside.
2Meanwhile, heat olive oil in a large deep skillet on medium heat. Add onion, mushrooms and tomatoes; cook 5 minutes until tomatoes start to blister. Stir in Basil and Garlic Paste; cook 1 minute.
3Stir in chicken, stock and spinach. Bring to boil. Reduce heat to medium-low and cook 2 to 3 minutes until spinach is wilted.
4Add cooked pasta and shredded cheese to skillet, stirring until well mixed and cheese is melted. If dish seems too dry, add reserved pasta water, 1 tbsp (15 ml) at a time, as needed. Garnish with additional Lightly Dried Basil, to serve.