Chicken Spaghetti with Spinach

The original recipe is called Bistro Chicken from Kraftfoods.com.  However, my husband is not a fan of mushrooms, so I had to change it up a bit.  I believe this is the fastest and tastiest, pasta dinner I've ever put together.  (Just sauce and pasta doesn't count.)

I made this dish the other night after coming home from my friend's house too late.  I had just 35 minutes to get a hot meal ready before Charlie got home from work.  It was ready the exact time he walked in the door!  Take about timing.  Shew!

HERE'S ALL THERE IS TO IT 

Cook enough pasta for two hungry adults or four light eaters.

• 1 roasted chicken breast, shredded
• 1/3 cup chopped onion
• 1 can (15oz) Italian style stewed tomatoes
• 1/4 cup Zesty Italian dressing
• 3 tablespoon tomato paste
• 1/2 (10oz) package frozen spinach
• fresh mozzarella cheese

BIG TIME SAVER
Every other week, I roast chicken breasts to store in the freezer for future meals.  For nights when there's no time, I defrost the amount of breasts I need in the microwave.  Yes, I use the defrost functions on my microwave, so I don't over cook the chicken.

Back to the recipe.  Cook the onion in a little butter and oil until translucent.  Add in the tomatoes with the liquid, Italian dressing  tomato paste, shredded chicken and spinach. If it looks too thick, add about a 1/3 cup water. Cover and reduce heat to medium low.  Simmer 15 minutes or so, until spinach and chicken is heated through.

Spoon chicken mixture onto pasta, top with a thin slice mozzarella, add a slice of toasted garlic bread.  You are ready to eat!