1 lb. chicken tenders or breast (cut into small bite size pieces)
1 lb. uncooked spinach
2.5 to 3 lbs. diced tomatoes (a mix of roma and vine ripened works well)
1 cup GF chicken broth
2 Tbsp red pepper flakes (or to taste)
2-3 Tbsp virgin olive oil
Heat olive oil in large skillet and brown chicken for a few minutes – add pepper flakes while browning.
Remove chicken from pan and add tomatoes
Cook tomatoes about 10 minutes or until they soften up and release their liquid.
Add spinach and broth and cover – cook for about five minutes until spinach is cooked (stir as needed to cook spinach evenly).
Add chicken back to pan – cook for 2-3 minutes and serve over al dente pasta.
Tinkyada spiral brown rice pasta works great.