Spaghetti with Chicken in a white wine garlic cream sauce

8 oz. mushrooms
2 chicken breasts (pounded and each sliced into 2 pieces lengthwise)
8 oz. grape tomatoes
2 cloves garlic
¼ minced sweet onion or shallot
3 t. Italian seasoning
¼ C. white wine
¼ C. chicken stock
¼-1/2 C. half and half
¼-1/2 C. parmesan
2 handfuls of fresh spinach
1 lb pasta cooked according to package directions

Sauté mushrooms in olive oil in a very hot pan for 7 minutes (do not shake pan or stir for 3-5 minutes to develop caramelization)
Remove mushrooms from pan, season chicken with salt and pepper and Italian seasoning (reserve 2 t.).
Sear chicken on both sides until 50% cooked through.
Turn heat down, deglaze pan with ¼ white wine and ¼ chicken stock (add more as needed) scraping any brown bits up.
Add ¼ minced sweet onion or shallot, garlic, and reserved Italian seasoning. Cook for 3-5 minutes.
Remove chicken from pan and cut into thin strips.
Add tomatoes to pan and sauté for 3-5 minutes.
Add ¼-1/2C half and half to the pan along with ¼-1/2c freshly grated parmesan
Add pasta to the pan and toss along with 2 handfuls of spinach.
Season with salt and pepper and serve garnished with parmesan.