Ingredients: 
2 tablespoons olive oil; 
1 onion, chopped; 
2 cloves garlic, minced; 
4 cups chicken broth; 
1 (14.5 ounce) can Italian-style diced tomatoes, drained;  
1 teaspoon dried basil, crumbled;  
salt and pepper to taste; 
12 ounces spaghettini;  
2 cups diced, cooked chicken breast meat;  
15 leaves fresh spinach, cleaned;  
1/4 cup grated Parmesan cheese .

Directions: Heat olive oil in a saucepan over medium heat; saute onion and garlic until onion is translucent.
 Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
Boil pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
 Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
 Spoon sauce over hot pasta and sprinkle with Parmesan cheese.