One-Pan Tomato & Spinach Chicken Pasta
Whipping up this One-Pan Tomato & Spinach Chicken Pasta tonight! Quick, delicious, and only one pan to clean!
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 10 ounces boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- ¼ cup red wine
- 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
Instructions
- Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
- Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
- Stir in the tomatoes, Swanson Chicken Broth, penne, and water, heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.
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