Tipsy Garden Pasta

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3 tablespoons canola oil

1 medium onion, cut into 1-inch dice

1/8 teaspoon crushed red chile flakes

1 tablespoon minced garlic

1 pound boneless, skinless chicken thighs, cut into 1-inch dice

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

2 cups sliced cremini mushrooms

1 cup sliced zucchini, cut into half-moons

1 (28-ounce) can diced tomatoes, preferably fire roasted (recommended: Muir Glen)

1/2 cup chicken stock

1 1/2 cups baby spinach

3/4 cup heavy cream

3 tablespoons vodka

1 pound whole grain penne pasta, cooked al dente

1/3 cup grated Parmesan, for garnish

1 Roma tomato, seeded and cut into 1/4-inch dice, for garnish