Heat olive oil in a large pan on medium heat
Add the chicken, season with salt and pepper to taste and stir fry until the majority of pieces are no longer pink.
Add the garlic, pepper flakes and italian season and stir until fully combined, continue to cook for 3 minutes or so at medium until fragrant
Turn the heat to high and add the white wine, scrape up the fond, then once wine is simmering heavily, reduce heat to medium-low
Fold in the tomatoes, broccoli and spinach, cover and simmer for 5 minutes
Once the spinach has fully melted and the broccoli is fork tender, but still has crunch, remove the pan from the heat
With the pan off the heat sprinkle in the shredded cheese and add the cream cheese in tablespoon sized dollops. Using a small wooden spoon stir until everything is combined
Serve over quinoa.