Cook noodles as directed on package. After draining, return noodles to cooking pot, stir in butter, cover and set aside.
While noddles are cooking, add tomatoes (drained), 1/4 tsp salt, 1/4 tsp pepper, spinach, capers and red pepper (if using) to a mixing bowl. Dice olives and add to bowl as well.
Heat oil in a large skillet over medium-high. Season chicken with remaining salt and pepper, and add to hot skillet. Cook approximately 3-4 minutes or until browned on one side.
Flip chicken and top with tomato mixture.
Reduce heat, cover, and cook 3-5 minutes or until chicken is no longer pink inside.
Serve chicken and tomatoes over precooked noodles with orange wedges on the side.