1. 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta well and set aside.

2. 2. Prepare the Chicken: While the pasta cooks, pat the chicken cubes dry with paper towels. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and season with Italian seasoning, garlic powder, salt, and black pepper.

3. 3. Sear the Chicken: Cook the chicken for 5-7 minutes, stirring occasionally, until it’s browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.

4. 4. Build the Sauce: Pour in the undrained diced tomatoes and low-sodium chicken broth into the skillet with the chicken. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

5. 5. Simmer and Combine: Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, allowing the flavors to meld and the chicken to finish cooking through. The sauce will thicken slightly.

6. 6. Add Spinach and Pasta: Stir in the fresh spinach and the drained cooked pasta. Continue to cook for another 2-3 minutes, or until the spinach has wilted and the pasta is thoroughly heated through and coated in the sauce.

7. 7. Serve Immediately: Remove from heat. Taste and adjust seasonings if necessary. Serve hot, garnished with grated Parmesan cheese if desired.