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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and set aside.
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.
Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook