Set a pot of water to boil.
Coat a large non-stick skillet with nonstick cooking spray. Add the garlic and chicken and stir-fry over medium-high heat for about 3 minutes, or until the chicken is browned.
Reduce the heat to low and add all of the remaining ingredients, except for the pasta, to the skillet. Simmer, stirring occasionaly, for about 10 minutes.
Meanwhile cook the pasta, drain, and set aside.
Divide the pasta into two bowls, and top each bowl with the chicken mixture (remove the bay leaf first).
Cooking by Sandra Woodruff, Rd.
The original recipe had 2.2 g of fat per serving and 324 calories. It should still be pretty low.