Name: Chicken Penne Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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)

Description

This Chicken Penne Pasta is a delicious dish featuring tender chicken, creamy sauce, and fresh spinach. Perfect for a quick and comforting meal, this recipe combines simple ingredients to create an irresistible flavor.

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)

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Instructions

Boil a large pot of salted water and cook the penne pasta until al dente, then drain.
In a skillet over medium heat, warm 2 tablespoons of olive oil.
Season chicken with salt, pepper, and 1 tablespoon of Italian seasoning, then cook for about 4 minutes per side until internal temperature reaches 165°F.
Remove chicken from skillet, allow to cool, and slice.
Add 1 tablespoon olive oil to the skillet, then sauté garlic and onion until soft (about 5-7 minutes).
Whisk in flour, then gradually add chicken broth and half and half, scraping the bottom of the pan. Simmer for 5 minutes.
Stir in Parmesan cheese and melt. Adjust seasoning with salt and pepper.
Fold in fresh spinach and cook until wilted. Add cooked penne and sliced chicken to the skillet.
Serve topped with additional Parmesan, diced tomatoes, and parsley.

Notes

Feel free to use any type of pasta you prefer.
For an extra kick, add some red pepper flakes to the sauce.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg