Boil pasta in salt water to package instructions set aside and keep warm.
In a large fry pan saute chicken and peppers in 2 tablespoon olive oil till pink is gone, around 8 minutes, turning. Add the garlic saute 1 minute. Add the tomatoes, squash, artichokes and spinach, saute until tender around 6 minutes. Add the white wine, chicken broth and heat through and simmer around 10 minutes. Stir in the heavy cream at the end, add salt, pepper and cayenne is using.
Toss with the drained pasta. Sprinkle generously with grating cheese.
+claudia lamascolo Author