In a large non-stick skillet over medium high heat, add your olive oil to the pan to heat up. Coat the chicken in olive oil and all the spices. Once oil is heat, add the chicken flat side down over the hot skillet and let cook until browned but not fully cooked through, flip to develop a brown color on the other side. Remove the chicken from skillet and onto a clean plate.

At this point, add more oil if needed. In the same skillet over the same heat setting, add in the garlic and onions, breaking apart the half moon onions with your wooden spoon. About a minute later or when you can start smelling the garlic, add in the bell peppers. Put all the veggies in one layer in the skillet and let sit 2-3 minutes until a golden color develops. Add in the mushrooms and repeat the same process, letting it sit and stirring after 3-4 minutes. At the same time, bring a pot of water to a boil for your pasta.

Add in the tomatoes, cook for one minute, then add in the marinara sauce and chicken broth. Place the chicken back in and cover with the sauce to braise. Cover the skillet halfway and let cook for about 10 minutes. In the meantime cook the pasta.

Remove the chicken to a plate and remove then skillet from the heat. Add in the mascarpone cheese and heavy cream. Stir to fully incorporate in the sauce and be sure the mascarpone is completely melted. Add the chicken back in and cover with the sauce. Add in the spinach and let sit in the residual heat. Stir one last time and serve over the pasta! Sahtein & enjoy!