Creamy Tomato Pasta with Blackened Chicken

1 T. olive oil
8 oz. gemelli or penne pasta
1 (14 oz.) can diced tomatoes
1 tsp. dry basil (or 3 T. fresh)
1 tsp. sugar
2/3 cup cream
Handful of spinach (optional)
Parmesan cheese

• Cook pasta according to directions; drain and keep warm.
• Pour tomatoes into a small sauce pan and add dry basil and sugar. (If using fresh basil stir in at the end.) Reduce the tomatoes over medium-high heat until thickened, about 10 minutes.
• Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but do not boil. Toss with pasta (and spinach if you are using it.)
• Garnish with parmesan cheese and serve with grilled chicken.

***This recipe reminds me of the penne rosa from noodles & co.