Brown 2 boneless, skinless chicken breasts in 2 tablespoons of butter or extra virgin olive oil. Season with 1 pinch garlic powder and a dash of salt and pepper. Add 1 cup chicken broth and 1 can white beans. Cover and simmer for about 5 minutes.
Steam fresh spinach until wilted. With slotted spoon remove spinach and place on plate. Top spinach with chicken and beans. Sprinkle atop with 4 ounces grated parmesan cheese.