Skinny Chicken Pasta Delight

1Cook the whole wheat spaghetti (8 oz) according to package instructions until al dente. Drain and set aside.

2While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning (1 teaspoon) on both sides.

3In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4In the same skillet, add the minced garlic (3 cloves) and sauté for about 30 seconds until fragrant. Then, add the halved cherry tomatoes (2 cups) and cook for about 3-4 minutes until they start to soften.

5Pour in the low-sodium chicken broth (½ cup) and bring to a simmer. Add the fresh spinach (1 cup) and cook until wilted, about 2 minutes.

6Add the cooked spaghetti to the skillet and toss everything together until well combined. If the mixture seems dry, add a little more chicken broth as needed.

7Finally, add the sliced chicken on top and sprinkle with grated Parmesan cheese (¼ cup). Toss gently to combine and heat through for another minute.

8Serve immediately, garnished with additional Parmesan cheese if desired.