Heat the olive oil in a large covered frypan on medium heat. Cook the chicken and garlic until the chicken is no longer pink in the centre, about 5 to 8 minutes.
Pour the wine and diced tomatoes with their juice into the frypan and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
Stir in the shell pasta and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes.
Sprinkle the mozzarella cheese evenly over the frypan and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes. Serve.
If you can't find Italian seasoned tomatoes, you can use plain tomatoes, and add a teaspoon of dried Italian herbs.