In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop and reserve approx. ½ cup of pasta cooking water from the pot. While pasta cooks, heat butter in a large nonstick skillet over medium heat until it bubbles. Add spinach; cook and stir until spinach wilts (about 2 min.). Season spinach with salt and pepper. Add wine; cook until nearly evaporated (about 1 min.). Add pasta sauce, chicken and tomatoes to the pan; heat through. Drain pasta. In an extra-large mixing bowl, combine pasta and sauce; add hot reserved pasta water a bit at a time until sauce reaches desired consistency. Garnish with pine nuts, cheese and thinly sliced ribbons of spinach; serve immediately.