Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 10 oz Penne, rigatoni or rotini
- 1 lb Boneless, skinless chicken breast, cut into bite-size pieces
- 1 tbsp Olive oil
- 3 tsp Kosher salt, divided
- 1 tsp Black pepper
- 1 tsp Italian seasoning
- 3 clove Garlic cloves, minced
- 1 tbsp Tomato paste
- 1 can Diced tomatoes (14.5 oz can)
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan, finely grated
- 3 cup Baby spinach, packed
- 1 tsp Fresh lemon juice
- 2 tbsp Fresh basil or parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve approximately 1 cup pasta water. Drain pasta.
Meanwhile, season chicken with approximately 1/2 teaspoon salt, black pepper and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
Add chicken. Cook until browned and the thickest pieces reach 165°F. Transfer chicken to a plate.
Reduce skillet heat to medium. Add garlic. Cook approximately 30 seconds. Add tomato paste. Cook 1-2 minutes until slightly darkened.
Add diced tomatoes and chicken broth. Simmer approximately 4-5 minutes. Reduce heat to medium-low.
Stir in heavy cream. Add Parmesan gradually. Stir until smooth.
Add spinach. Stir until wilted. Return chicken to the pan. Add cooked pasta.
Toss thoroughly. Add reserved pasta water a little at a time until the sauce becomes glossy and coats the pasta.
Stir in lemon juice. Taste and adjust salt. Finish with basil or parsley.
Nutrition per serving
580
Calories
36g
Protein
52g
Carbs
24g
Fat
