Spaghettini Chicken

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

4 cups chicken broth

1 (14.5 ounce) can Italian-style diced tomatoes, drained

1 teaspoon dried basil, crumbled

salt and pepper to taste

12 ounces spaghettini

2 cups diced, cooked chicken breast meat

15 leaves fresh spinach, cleaned

¼ cup grated Parmesan cheese

Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.

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.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.

Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.

Spoon sauce over hot pasta and sprinkle with Parmesan cheese.