Fusilli with Spinach and Asiago Cheese

1 pound fusilli pasta (that's the curly kind)
1/4 cup olive oil
1 mince garlic clove
1 bag fresh spinach, roughly chopped (big pieces)
8 ounces cherry tomatoes, halved
1 cup grated Asiago cheese
1/2 cup grated Parmesan (I just used the cheap Kraft)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
(I added chicken that had been cooked in Fat Free Italian dressing and cubed - I always have some in my freezer so it didn't add any time)

Brink a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8-10 minutes). Drain pasta but keep 1/2 cup of the liquid.

Meanwhile, microwave precooked chicken (or cook chicken). Warm olive oil in a large skillet over medium high heat. Add the garlic and cook until fragrant, about 2 minutes. Turn down heat to medium and add the spinach and tomatoes and cook until the spinach wilts (just a bit) - about two minutes. Add cooked pasta and chicken and toss. Add the cheeses, salt, pepper and the pasta cooking liquid. Stir and serve. Yummy.