Spaghettini Chicken

Ingredients

• 14.5 ounce canned tomatoes diced italian-style drained canned
• 2 cups rotisserie chicken breast meat diced cooked
• 4 cups chicken broth 
• 1 teaspoon basil dried crumbled
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.3 cup parmesan cheese grated
• 6 servings salt and pepper to taste
• 12 ounces spaghettini 
• 15 leaves pkt spinach fresh cleaned

Equipment

• bowl
• sauce pan
• pot

Directions

1. Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
2. Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
5. Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
6. Spoon sauce over hot pasta and sprinkle with Parmesan cheese.