Bayou Chicken Pasta

This isn't your typical pasta dish...  At least not the kind of pasta I'm used to!  But it is really, really tasty.  And pretty gosh dang simple, too.  With a lot of flavor and just the right amount of heat, it's sure to satisfy your taste buds and grumbling tummy.

Adapted from My Food Storage Cookbook

Ingredients:

• 1 - 2 T. coconut oil
• 1/4 large onion, chopped -or- 2 T. dried onion, rehdyrated
• 2 T. canned green chiles
• 1 t. garlic, minced
• 1 can chicken, drained
• 1 T. creole seasoning
• 1/2 t. salt
• 1/4 t. garlic powder
• 1 t. brown sugar
• 1 can diced tomatoes
• 1 13.5 oz. can coconut milk
• 1 c. water
• 2 t. chicken bouillon
• 1/2 c. parmesan cheese (add more as desired)
• 1 handful chopped spinach -or- 1 can spinach, drained
• 2 c. penne or bowtie pasta

Directions:

   Melt oil in large skillet over medium heat.  Saute onion, garlic and green chiles.  Add chicken and spices; stir in tomatoes.  Add coconut milk, water and bouillon.  Stir in pasta and spinach and simmer until pasta is al dente, stirring continually so noodles cook evenly.  Top with cheese and stir until well mixed and sauce thickens.