Spicy Chicken and Pasta Stew

• 4 oz (112 grm). bow tie or penne pasta, uncooked
• 2 tsp (10 ml). olive oil
• 3/4 lb (.3 kg). skinned, boned chicken breast halves
• 2 tsp (10 ml). minced garlic
• 1 16 oz (448 grm). can no-salt-added chicken broth
• 1 14-1/2 oz (406 grm). can Italian-style stewed tomatoes, undrained
• 1/2 tsp (2 ml). dried, crushed red pepper
• 2 cups (475 ml) tightly packed torn fresh spinach leaves
• 1/4 cup (60 ml) grated parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
2. While pasta cooks, heat oil in a large saucepan over medium-high heat until hot.
3. Meanwhile, cut chicken into 1-inch pieces.
4. Add chicken and garlic to pan; cook 5 minutes or until chicken is done, stirring occasionally.
5. Add broth, tomatoes, and crushed pepper; bring to a boil.
6. Reduce heat, and simmer, uncovered, for 5 minutes.
7. Add pasta and spinach to pan.
8. Cook 2 minutes, or until spinach wilts, stirring occasionally.
9. Ladle stew into individual bowls; sprinkle with cheese.
10. Per serving: Calories 288 Fat 5.7G Fiber 2.0G

penne pasta, olive oil, garlic, salt, italianstyle stewed tomatoes, red pepper, fresh spinach leaves, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/00138C (may not work)