Description
This Chicken Penne Pasta is a delightful combination of tender chicken, fresh spinach, and creamy sauce. It’s easy to prepare and perfect for a quick weeknight dinner or a comforting meal any time. Enjoy the irresistible flavors in every bite!
Ingredients
Scale
- 8 ounces penne pasta (cooked according to package instructions (226.8 grams))
- 2 tablespoons extra virgin olive oil (you will need 3 tablespoons total)
- 1 tablespoon Italian seasoning (you will need 1 1/2 tablespoons total)
- 1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
- dash freshly ground black pepper
- 1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets, see note (453.6 grams))
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 tablespoon all purpose flour
- 1 cup chicken broth ((226 grams))
- 1 cup half and half (read what half and half is here (227 grams))
- 1/2 cup grated Parmesan (plus more for topping (50 grams))
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- dash freshly ground black pepper
- 6 ounces fresh baby spinach (roughly 1 cup (170 grams))
- 2 vine-ripened tomatoes (diced)
- fresh parsley (for topping)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package instructions, seasoning the water with salt. Drain the pasta when it's still al dente.
- While waiting for the water to boil and the pasta to cook, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
- Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Add the chicken to the skillet and cook for about 4 minutes on each side or until it reaches an internal temperature of 165°F.
- Remove the chicken from the skillet, allow it to cool slightly, then slice it.
- While the chicken cools, add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and diced onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.
- Whisk in the flour, then gradually add the chicken broth, scraping up any browned bits from the bottom. Slowly incorporate the half and half, bringing it to a simmer and cooking for 5 minutes over low heat, until small bubbles form.
- Stir in the Parmesan cheese until melted completely, then add the remaining 1/2 tablespoon of Italian seasoning. Season the sauce with salt and pepper to taste.
- Add the spinach to the sauce, allowing it to wilt, then stir in the cooked penne and sliced chicken.
- Top with additional Parmesan cheese, diced tomatoes, and fresh parsley.
Notes
For best flavor, ensure your chicken is seasoned well before cooking.
Feel free to add other vegetables like bell peppers or zucchini for additional nutrition.
This dish is great as leftovers; just reheat gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg