Quick Chicken and Spinach

When I was pregnant with my first child, my gallbladder went incredibly freaky on me.  I couldn't eat more than 3g fat at one sitting or else I would end up in excruciating pain.  Not fun to deal with when one is hugely pregnant.  Well, things didn't get any better after she was born (it actually got worse and I had surgery 8 weeks after she was born).  A friend of mine from church brought us a meal that has become a staple around here as my husband and I both like it.  It's light, easy and tastes good!

I have to admit that one time when I made it, I'd forgotten to buy the tomatoes and green peppers - so I grabbed two cans of Rotel from the pantry.  We liked it just as well, even though it totally changes the dish (makes it spicy) - also since I'd used Rotel we skipped the Parmesan cheese.  More often than not, I still make it with Rotel rather than tomatoes and green peppers.  I made it tonight for dinner without the Rotel.  Our oldest daughter prefers it made with the tomatoes and green peppers.  She was hesitant to take a bite of it at first, but once she did - I got the thumbs up from her.  "Make it this way all the time, Mom!"

No photos, too much other stuff going on, sorry gang!

Here is the recipe - from the December 2001 issue of Cooking Light magazine.  You can get the nutritional information here if you're interested in it.

Yield

4 servings (serving size: 2 cups)
Ingredients

    * 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

Preparation

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.

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