- Cook pasta in unsalted boiling water according to package directions. Gently heat the pasta sauce.
- Heat olive oil in sauté pan over medium-high heat. Add chicken breast pieces and cook until browned. Sprinkle in fresh ground black pepper, finely minced garlic and herbs and cook a few minutes more until chicken is nicely coated and cooked thoroughly, a meat thermometer inserted into the thickest piece should read 165°F (74°C). Transfer to a plate and cover to keep warm.
- Wash spinach and shake dry. Add to same skillet used to cook the chicken -- cover and cook 2 minutes or until tender. The water that clings to the leaves is sufficient to wilt the spinach.
- Toss hot pasta with the heated Marinara sauce and divide among 4 individual plates. Top each with wilted spinach and the garlicky herb chicken and serve.
Do not add salt to the water used to cook pasta, rice etc. to cut back on your salt intake. Most ready-to-serve pasta sauces are seasoned and contain a lot of salt and you won’t notice the difference.
You can further reduce salt in recipes by using fresh herbs. Dried herbs are stronger than fresh. A useful formula is 1 Tablespoon fresh herbs = 1 teaspoon dried.