1. In high-sided skillet, heat oil over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook and stir 2 minutes or until browned. Transfer chicken to bowl.

2. In same skillet, add tomatoes; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. Add lemon juice; cook and stir 30 seconds.

3. Add spaghetti, spinach and 3 cups water; heat to a simmer. Reduce heat to low; cover and cook 5 minutes. Add chicken; cover and cook 5 minutes or until pasta is al dente, liquid is reduced to a sauce and internal temperature of chicken reaches 165°. Makes about 6 cups.

4. Serve spaghetti sprinkled with cheese.

• 15 g Total fat
• 3 g Saturated fat
• 68 mg Cholesterol
• 534 mg Sodium
• 44 g Carbohydrates
• 6 g Fiber
• 4 g Sugars
• 0 g Added sugars
• 38 g Protein