In a small pot, just warm your chicken broth (don't boil).
Season your chicken strips with garlic powder, onion powder + salt generously. Toss them with the potato starch to coat.
In a large skillet, heat your olive oil on medium high. Add in the chicken and cook to brown slightly - 3 minutes. Stir in the garlic till fragrant. Reduce the heat and add in the wine and cook for 1 minute. Next add in the tomatoes and spinach. Mix everything to JUST wilt the spinach for a 1-2 minutes.
Place the spaghetti on top of everything, spread out, drizzle with olive oil, season with salt and pepper and add 4 cups of the broth (or enough to just cover the spaghetti). Cover the pan, allow it to boil and reduce heat to a simmer for 2 minutes. Remove the lid and stir everything together. Add 1 cup broth when you see that its been absorbed by the spaghetti. Repeat until the pasta is cooked al dente.