Italian Chicken Pasta

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped (any color)
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 2 cups spinach, fresh
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1/4 cup tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 8 oz whole wheat pasta
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil, chopped, for garnish

Instructions:

1. Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
2. Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook the vegetables: In the same skillet, add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the bell pepper, zucchini, and cherry tomatoes. Cook until the vegetables are tender, about 5-7 minutes.
4. Make the sauce: Add the diced tomatoes, tomato paste, Italian seasoning, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
5. Combine everything: Add the cooked chicken back into the skillet along with the spinach. Cook until the spinach is wilted, about 2-3 minutes. Add the cooked pasta to the skillet and toss to combine everything.
6. Serve: Serve the pasta topped with grated Parmesan cheese (if using) and fresh basil.

Nutritional Information:

• Servings: 4
• WW Points per serving: 7-9 (depending on the specific ingredients and their quantities)