1/2 cup tomato sauce, low sodium

1 clove garlic

3/4 cup frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 tbsp. olive oil

 

Cook your pasta of choice (try penne or rigatoni) according to recipe provided; set aside. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl at high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.