Limed Up Chicken and Spinach Pasta

1 tsp Olive Oil
1 cup onions chopped
3 cloves fresh garlic, finely chopped
3 lime wedges (or more if needed)
1 14.5-oz can diced tomatoes
1 boneless, skinless chicken Breast filet (around 4.8 oz.), cooked and shredded
3 cups fresh spinach
1 Tbsp fresh oregano, snipped or chopped
2 tsp fresh basil, snipped or chopped
2 oz Fat Free Feta cheese
More lime wedges if desired

**8 oz. Whole Wheat Spaghetti

1. Put the oil in a large skillet and heat on medium high.
2. Add onion and garlic and stir-fry until onions are crispy-tender. As you stir, squeeze the lime juice into the pan to provide moisture for cooking the onions and and add flavor.
3. Add the undrained can of tomatoes and chicken. Bring to a boil. Let simmer until most of the moisture has evaporated and the tomatoes and chicken are hot.
4. When the pasta is al dente, stir the spinach, oregano, and basil into the tomato mixture.
5. Top whole wheat spaghetti with tomato/spinach/chicken mixture; top that with a bit of fat-free feta cheese, and serve with lime wedges.

**Spaghetti not counted on nutrition info because this also tastes great in a pita for lunch!

Serving Size: Makes aprox 4 1/2-cup cup servings

This is a revamp of a recipe I found on here. I'm sharing it right now because I need to access it on someone else's computer. It will go back to private when I'm done making it tonight.

Number of Servings: 4

Recipe submitted by SparkPeople user JOY-CEE.