Begin by heating the oil in a skillet on medium high heat. Spice with the adobo seasoning and pepper and cook the chicken in batches approximately 2 - 3 minutes per side. Remove from the skillet and set aside.

Add the last tablespoon of oil to the skillet and warm. Once warm, add the onions and cook for 3 - 4 minutes being sure to scrape up the chicken bits on the bottom of the skillet. Add the garlic and cook for one minute to let it perfume. Add the wine, again being sure to scrape the bits off the bottom of the pan, cooking until the wine evaporates. Follow by adding the chicken stock and squeezing in the lemon. Place one half of the lemon in the pan as well. Add the remaining seasoning and taste for balance. Cook the sauce for 10 minutes or so enabling the sauce to reduce and thicken.

Turn heat down to medium adding back in the chicken enabling it to simmer. After about 15 minutes, add in the spinach to wilt. Finish by adding in the al dente gluten free noodles and cook for a couple of minutes.

Serve and enjoy.