Prep Time 20 minutes Servings4 Servings Calories 283 kcal

Ingredients

• 4 oz. Elbow macaroni or 1 package of precooked Barilla Ready Pasta
• 1 Tbsp./½ oz. extra virgin olive oil
• ¼ cup/1 oz. finely chopped garlic
• 2 Tbsp. capers
• 1 28 oz. can whole tomatoes – no salt added
• 2 cups/4 oz. cooked chicken diced
• 8 cups/8 oz. roughly chopped spinach
• 1 oz. Mozzarella Cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the Pasta according to package directions. Drain and reserve.
2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Cook until aromatic (about 30 seconds).
3. Add the capers and tomatoes. Use a whisk or a large fork to break up the tomatoes. Heat to a simmer. Taste and adjust seasoning.
4. Stir in the spinach and chicken. Heat chicken through and allow the spinach to wilt (about 2 minutes).
5. Divide between 4 bowls. Grate Cheese over the pasta.