Pat the chicken dry with a paper towel and slice into 1/2 inch strips across the grain.

Transfer the chicken to a large bowl and set aside.

In a small bowl, whisk together the garlic powder, paprika, salt and pepper.

Drizzle 1 tablespoon of the reserved tomato oil over the chicken and then add the seasoning. Toss the chicken to combine.

Heat the olive oil in a large deep skillet with a lid over medium high heat.

Arrange the chicken in the pan in a single layer and cook until golden working in batches, if necessary. Transfer the chicken to a platter and keep warm.

Add the onion to the skillet and cook until softened, approximately 3-4 minutes. Stir in the garlic and cook for 1 minute longer.

Add the tomato paste and stir with the onions to coat. Cook until the paste turns a deep burgundy color.

Stir in the wine and cook until reduced by 1/2 scraping the brown bits off the bottom of the pan with a wooden spoon.

Add the chicken stock and tomatoes. Bring the mixture to a boil. Turn the heat to medium and stir in the half and half.

Add the pasta and sun dried tomatoes, stirring briefly. Return the chicken to the pan and cover with a tight fitting lid. Turn the heat to low and cook for 7-8 minutes or until the pasta is al dente and has absorbed most of the liquid.

Stir in the heavy cream and cheese stirring until the cheese is smooth.

Fold in the spinach and serve immediately with extra cheese, if desired.