1/2 pound skinned, boned chicken breast, cut into bite-size pieces
2 teaspoons olive oil
1/2 cup chopped onion
1 large garlic clove, minced
1 cup low-salt chicken broth
1/8 teaspoon ground nutmeg
8 cups torn spinach
1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup chopped fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.