1. Bring a pot of salted water to a boil, and add the penne noodles. Cook for ~8 minutes until el dente.

2. In a food processor or blender, combine the ingredients for the roasted red pepper sauce by pulsing until a nice blended sauce is formed. Taste to adjust for sweet, salty, acid, etc. based on preferences.

3. In a large skillet, over medium heat at the cooked chicken cubes and spinach. Cook until the spinach is wilted. Add the roasted red pepper sauce and roasted red peppers and bring to a light simmer.

4. Toss in the pasta noodles with a bit of the water. Combine well.

5. Sprinkle in the parmesan cheese & enjoy!