1 (8oz) pachage no-yolk wide egg noodles
1 teaspoon olive oil
1 lb skinless boneless chicken thighs, trimmed of all fat and cut into 2-inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 lb shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half-and-half
3 tablespoons grated Parmesan cheese

1 (8oz) pachage no-yolk wide egg noodles 1 teaspoon olive oil 1 lb skinless boneless chicken thighs, trimmed of all fat and cut into 2-inch pieces 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 lb shiitake mushrooms, stemmed and sliced 1 red onion, thinly sliced 1/4 cup water 3/4 lb plum tomatoes, seeded and chopped 1 cup low-sodium chicken broth 1/2 cup dry white wine 2 garlic cloves, minced 1 bunch spinach, cleaned and coarsely chopped 1/4 cup fat-free half-and-half 3 tablespoons grated Parmesan cheese

1. Cook the noodles according to package directions; drain.
2. Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
3. Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 minutes to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.