• 10 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• ¼ cup chicken broth
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup Swanson® Chicken Broth
• 4 ounces uncooked penne pasta
• ¾ cup water
• 4 cups baby spinach

• Season the chicken pieces and cook them in olive oil until lightly browned. This step locks in flavor and gives the dish a richer taste. Remove the chicken and set aside.

• In the same skillet, cook the onion until tender-crisp. Deglazing the pan with chicken broth lifts all the flavorful bits left behind from the chicken.

• Stir in diced tomatoes, additional broth, uncooked penne, and water. Bringing everything to a boil allows the pasta to cook directly in the sauce, absorbing all the flavors.

• Reduce heat and let the mixture simmer, stirring occasionally, until the pasta is tender and the sauce thickens naturally.

• This dish is easy to customize based on what you have on hand. You can add red pepper flakes for heat, sprinkle in Parmesan cheese for richness, or toss in mushrooms or bell peppers for extra vegetables. Switching the pasta shape or using whole-wheat pasta also works well.

• This one-pan chicken pasta is a complete meal on its own, but it pairs nicely with garlic bread, a simple green salad, or roasted vegetables. For extra indulgence, top with freshly grated Parmesan or a drizzle of olive oil.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth or water to loosen the sauce. While best served fresh, you can prep the chicken and chop the vegetables ahead of time to save cooking time.

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