Spicy Chicken And Pasta Stew

• 4 ounces bow tie or penne pasta, uncooked
• 2 teaspoons olive oil
• 3/4 pound skinned, boned chicken breast halves
• 2 teaspoons minced garlic (about 4 cloves)
• 1 (16-ounce) can no-salt-added chicken broth
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1/2 teaspoon dried crushed red pepper
• 2 cups tightly packed torn fresh spinach leaves
• 1/4 cup 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. Meanwhile, cut chicken into 1-inch pieces. Add chicken and garlic to skillet; cook 5 minutes or until chicken is done, stirring occasionally. Add broth, tomatoes, and crushed pepper; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
3. Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.

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

Taken from www.myrecipes.com/recipe/spicy-chicken-pasta-stew (may not work)