Description
A delicious and creamy penne pasta dish with tender chicken and fresh spinach, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces penne pasta
- 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)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 tablespoon all purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan (plus more for topping)
- 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)
- 2 vine-ripened tomatoes (diced)
- fresh parsley (for topping)
Instructions
- Bring a large pot of water to a boil, and cook the pasta according to package instructions, making sure to season the water with salt and drain the pasta while it is still al dente.
- While waiting for the water to come to a boil and while the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
- Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Add to the skillet. Cook for about 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the skillet. Allow to cool a little and then slice.
- While waiting for the chicken to cool, add the remaining one tablespoon of olive oil to the pan. Add the garlic and onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.
- Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits on the bottom. Slowly add the half and half. Bring to a simmer and cook for 5 minutes over low heat. You should see consistent small bubbles.
- Stir in the Parmesan cheese and allow it to melt completely. Add the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper. Taste the sauce and season with more salt and pepper to taste.
- Stir in the spinach, allowing it to wilt. Now stir in the cooked penne and the chicken.
- Top with more Parmesan cheese, fresh tomatoes, and fresh parsley.
Notes
- Ensure the pasta is drained while still al dente for optimal texture.
- The chicken can be cooked in a single piece or cut into smaller pieces for quicker cooking.
- Feel free to add more vegetables or herbs according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg