1. To make the Tomato Spinach Chicken Pasta: Cook pasta al dente, according to package directions.

2. In the meantime, add diced chicken and cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes. Don’t stir the chicken too much to let it get that nice golden color. Remove chicken to a plate and set aside.

3. In the same skillet, gently fry chopped garlic for one minute, then add tomatoes, and chicken broth. Cook on medium heat for about 2-3 minutes until the sauce has reduced a little. Add spinach and cook until it wilts just a little.

4. Push the tomato and spinach on the side and add the cooked chicken back to the pan, along with cooked and drained pasta, chopped sun-dried tomatoes, parmesan, red pepper flakes, Italian seasoning, and pepper. Reheat on low heat, stirring gently, and add more salt and pepper, if desired. Remove from heat.

5. Just before serving, you can add a good drizzle of high-quality olive oil. It’s optional but really tasty! Serve the Tomato Spinach Chicken Pasta immediately. Enjoy!