• Cook egg noodles according to package directions; drain well, rinse and set aside.
• Meanwhile, in large saucepan, heat oil over medium heat; cook garlic for about 2 minutes or until fragrant but not browned. Add chicken; sauté for 4 minutes. Add broth, water and salt. Simmer for 5 minutes.
• Stir in spinach, basil and reserved noodles. Remove from the heat and let stand for 5 minutes. Season with pepper to taste. Sprinkle with Parmesan.

Recipe provided by Chef Sharon Sanders