Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain.
Meanwhile, heat the oil in a large dutch oven and cook the onion and chicken until it is cooked through and just beginning to brown, 10 -12 minutes. Stirring occasionally. Then adjust the season with salt and pepper if needed.
When chicken is cooked, add the cooked pasta and stir.
Next, the diced tomatoes.
Add the spinach in small handfuls; mixing in as you go. Take your time or you will end up with spinach all over the place. It will wilt fairly fast.
Once it is mixed, stir in the mascarpone mixture. Turn down to a simmer and cover for about 7 to 10 minutes.
Place salad on the table, the hot bread, then serve the casserole. If you like you can top with grated Parmesan cheese or sauteed breadcrumbs to look fancy.
It was an honor to get to dedicate this to a fine lady with a great sense of humor, Ruth!
How about a nice instrumental to play while stirring the pot!
As always slave serves its Master Indy