Bring a large pot of water to a boil. Add 2 tablespoons salt to the water and cook pasta according to package directions.
Season chicken breasts with S&P, garlic and onion powder and grill 6-7 minutes a side.
Heat olive oil in a large skillet and add sliced red onions. Cook until slightly translucent, about 3-4 minutes. Add chopped garlic and cook for an additional 30 sections.
Add spinach to the skillet and toss to coat with oil. Allow to cook until slightly wilted, about 1 minute. Add chopped tomatoes and cook until heated through.
Add cooked pasta, vegetable broth and white wine to skillet. Stir to mix and let cook for 1-2 minutes, or until the alcohol has a chance to evaporate.
Add dried pepper flakes and parsley to the skillet and give one final stir.
Serve in bowls topped with grilled chicken and feta cheese. Enjoy!