"I came home from work one day, literally grabbed everything we had in the refrigerator, and invented this recipe using techniques learned from Cooking Light. We liked it so much that this is now my Friday night recipe when company comes." --CL Reader
4 (4-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, minced
1 1/2 cups fat-free, less-sodium chicken broth
2 (14 1/2-ounce) cans diced tomatoes with onions and green peppers, drained
4 cups fresh spinach
1 tablespoon chopped fresh basil
1 tablespoon butter
4 cups hot cooked ziti (short, tube-shaped pasta)
1/4 cup (4 ounces) grated fresh Parmesan cheese
How to Make It
Cut chicken into 1-inch pieces, and sprinkle with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat; add chicken, onion, and garlic. Sauté 5 minutes, stirring frequently. Stir in broth and tomatoes. Bring to a boil; reduce heat and cook 5 minutes, stirring occasionally. Add spinach, basil, and butter; cook 2 minutes.
Toss chicken mixture with pasta, and top with cheese.