Step 1

In a 12-inch skillet, cook chicken half at a time, in hot oil over medium-high heat until no longer pink; drain off fat. Return all chicken to skillet. Sprinkle chicken with salt and pepper.

Step 2

Add drained tomatoes and fresh basil to skillet. Bring to boiling. Gradually add spinach to skillet, tossing with tongs just until spinach is wilted. Remove from heat. Sprinkle with cheese. Let stand for 3-5 minutes until cheese melts.