Step 1

Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat

Step 2

To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.

Step 3

Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.

Step 4

Store the leftovers in the fridge for the rest of the week.

Step 5

*Vegan/Vegetarian Substitution: Omit the shredded chicken.

Step 6

Enjoy!