Chicken Florentine Pasta

• whole grain penne, about half a box
• 3 large handfuls precooked, frozen chicken strips
• 1 tsp Smart Balance spread
• EVOO
• 3 cloves garlic, finely chopped
• 2 handfuls onion, chopped
• 3/4 cup white wine (I used Riesling)
• 3/4 cup fat free chicken broth
• 3 large handfuls spinach
• shredded Parmesan cheese (optional)

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, bring a large skillet up to medium heat. Add EVOO, one turn of the pan. Add the Smart Balance, and let melt into the EVOO. Add the chicken and let cook until all strips are warmed through, stirring occasionally. Remove chicken from skillet and set aside in a bowl (can easily be the bowl you plan to serve the pasta in later).

Give another half turn of the EVOO to the pan. Add in the garlic and onion, stirring occasionally. After about a minute, add the wine and chicken broth. When liquid is bubbling and has reduced to about half, turn off the heat. Add the drained pasta, chicken and spinach. Give a couple of turns to combine and let the spinach wilt a little. Top with Parmesan cheese, if desired.

Adapted from thepioneerwoman.com