Cook pasta according to package directions. Drain and hold warm.
TIP: Recipe Tip:
As a low-carb alternative, swap pasta for spaghetti squash.
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Heat oil in a large stockpot over medium high heat. Add chicken and cook for 5 minutes or until no longer pink, stir often using spoon to break up chicken. Drain then add mushrooms, bell pepper, onion, garlic and Italian seasoning and cook for 2 minutes, stirring occasionally. Add broth and continue cooking for 5 minutes. During last minute of cooking, stir in spinach then add cooked pasta.
Serve warm and garnish with Parmesan cheese, if desired.