Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes to a large skillet, on medium-low heat.
Add the chopped chicken and garlic to the skillet. Cook for 2 minutes.
Add red pepper flakes, Italian seasoning, and salt over all of the ingredients in the skillet.
As the chicken is cooking, cook pasta according to package instructions, until al dente. Drain and set the pasta to the side.
Cook on medium heat until the chicken is cooked through and no longer pink, about another 4 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
Add the cooked pasta to the skillet with the chicken and vegetables.
Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
If desired, you may add more olive oil.