1 16ozPackage of Penne PastaReserve 1/2 Cup Water (I use Tinkyada for gluten free.)
2Large Chicken BreastCubed
1/2CupFat Free Italian Dressing
1-2TbspOlive Oil
1CupFrozen Cut Spinach
1Roma TomatoDiced
Asiago Cheese
Instructions
In a large stock pot, cook the pasta as instructed on the package. Be sure to reserve at least 1/2 Cup water.
In a large skillet on medium heat, cook the chicken in the Italian Dressing. Let this cook until the Italian dressing is soaked into the chicken. Once soaked add in the olive oil, spinach, and tomato, let this soak and simmer until heated through. At this point I also added about 1/2 a cup of the reserved water to the skillet to give it additional liquid.
Drain the pasta and return to the stock pot. Once the skillet mixture is fully cooked toss it in the stock pot with the noodles and stir to coat.
Top the pasta with a little bit of cheese and dinner is served!