Spinach Artichoke Pasta

8 oz. pasta, cooked according to package (I like to use rotini)
1 large or 2 small chicken breast, cubed
2 tsp. vegetable oil
1/2 C. onion diced
2 cloves garlic, minced
salt and pepper
1 Tbsp. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1 pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. chicken stock
1/2 C. half and half
6 oz. Parmesan cheese
2 Tbsp. hot sauce

• Cook pasta, drain and set aside.
• In a large skillet heat oil over medium high heat.  Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
• Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
• Add the butter and cook until melted.  Add the artichokes, spinach and tomatoes.
• Stir in cream cheese and sour cream.  Cook until they are melted and incorporated into the mixture.
• Add the chicken stock, half and half, Parmesan cheese, and hot sauce.  Simmer for about 5 minutes or until heated through.  Salt and pepper to taste.
• Pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15-20 minutes.