First, you’ll start by cutting up your chicken into bite-size pieces. Season and cook them over medium high heat, and remove from pan. Add garlic and onions and rosemary to pan. Let sauté for 1 1/2 to 2 minutes. Add coconut milk, sun-dried tomatoes, and cooked chicken back to the pan, and let simmer for 8 to 10 minutes. Add cook pasta, and sprinkle Parmesan cheese and spinach over the top and cover until spinach is wilted. Mix and enjoy! Use reserved a pasta water only if your pasta gets dry. Recipe note: you can save time by cooking all of this in the same pan starting with boiling the pasta.