Roasted Tomato, Spinach & Asiago Pasta with Chicken

I've had this recipe for years now and it's always good. I usually make it in the summer, and have my hubby make the chicken on the grill, but the kitchen skillet is just as good! :) Even though it's pasta, it's a light dish because it doesn't have thick sauces or anything like that.

Ingredients: 3 cups of cherry tomatoes, halved
                   1/4 cup balsamic vinegar
                   2 T. olive oil
                   2 tsp. minced garlic
                   1 tsp. salt n' pepper
                   Bag of spinach leaves (I never use quite the whole bag)
                  1 pkg. of thin spaghetti (I always get the fiber wheat kind)
                  Block of asiago cheese (unless you can find it shredded....I never can)
                  Pine nuts
                  2-3 boneless skinless chicken breasts

Directions: Preheat oven to 400. Cut the cherry tomatoes in halves and toss with the balsamic vinegar, olive oil, garlic, and salt and pepper. Spread on a foil lined baking sheet. Roast for about 20-30 minutes or until shriveled and brown.
    While those are cooking, you can cook your chicken however you like. I always just put a little seasoning on the chicken and either grill it outside on the grill or inside on the skillet.
  Prepare your pasta as usual.
 Then, when the tomatoes are done, scrape them into a bowl and add the spinach leaves. It usually ends up being about 4 cups worth, but put as much as you want.
  Then, when the pasta is done, toss it with the spinach mixture. Add the pine nuts, sliced chicken, and grate asiago cheese on top. :)