Creamy Lemon Wine Chicken with Roasted Tomatoes

By The Hungry Housewife
1 pound of your favorite pasta, cooked and drained
2 pints cherry tomatoes
Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, sliced thinly
4 cloves garlic, minced
2 Tablespoons butter
4 Tablespoons flour
2 cups Chicken Stock
1/2 cup White Wine
Juice from 1 1/2 - 2 lemons
6 oz baby spinach
2 Tablespoons Fresh Parsley, chopped
Salt and Pepper
Pre heat oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone mat
In a medium bowl toss tomatoes with enough olive oil to coat and sprinkle with salt and pepper.
Place on baking sheet and roast for 30 minutes or until the tomatoes start to pop open, stirring occasionally.
While the tomatoes are roasting...
In a large pot, coat the bottom with olive oil.
Over medium heat sautee the onions until starting to brown, stirring often.
Add the butter.
Add the chicken and sprinkle with salt and pepper
Cook for about 5 minutes.
Add the garlic and cook for another minute
Add the flour and cook while stirring for 2 minutes(to cook out the flour taste)
Stir together the chicken stock, wine and lemon juice
Slowly add the wine mixture to the chicken, stirring any brown bits off the bottom of the pan with a wooden spoon
Bring to a boil, reduce heat to and simmer for 5-10 minutes.
Toss is the spinach to wilt. Once the spinach is wilted in the sauce add the parsley.
Salt and pepper to taste
Serve over pasta and top with the roasted tomatoes