Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite sized pieces
• Salt, black pepper, and 1 teaspoon Italian seasoning, to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano (undrained)
• 2½ cups chicken broth
• 8 oz uncooked penne pasta (or other short pasta)
• 4 cups baby spinach
• Pinch of red pepper flakes (optional)
• ¼ cup heavy cream or grated Parmesan (optional, for a creamy version)

Instructions

1. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large, deep skillet over medium high heat and sear chicken until golden, about 5–6 minutes. Remove to a plate.
2. In the same skillet, sauté onion until softened, 2–3 minutes. Add garlic and cook 30 seconds, scraping up browned bits.
3. Stir in diced tomatoes and chicken broth. Bring to a boil, then add uncooked pasta, making sure it's mostly submerged.
4. Reduce heat, cover, and simmer 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened. Add more broth if it looks dry before the pasta is done.
5. Return chicken and any juices to the skillet. Simmer 2–3 minutes until chicken is cooked through.
6. Stir in spinach until just wilted, less than a minute. Stir in cream or Parmesan now, if using.
7. Season to taste and serve hot, straight from the skillet.

Notes

• Stir occasionally while the pasta simmers to prevent sticking to the bottom of the skillet.
• Add the spinach at the very end, off high heat, so it wilts without turning mushy.
• Keep extra broth on hand in case the sauce thickens faster than the pasta cooks.

Storage

Nutrition Estimate (per serving, approximate)