Chicken and Spinach Skillet Pasta

🥘 Ingredients

• boneless skinless chicken breasts (cut into 1-inch pieces)
  1 pound
• broth (low sodium chicken)
  2 1/2 cups
• cheese (grated parmesan)
  1/4 cup
• crushed red pepper (or to taste)
  1/2 teaspoon
• garlic (minced)
  1 teaspoon
• half and half
  1/2 cup
• italian seasoning
  1 teaspoon
• mozzarella cheese (part skim or whole, shredded)
  1 cup
• olive oil (extra virgin, divided)
  3 tablespoons
• onions (diced)
  1 cup
• pasta (penne, uncooked, approximately 2 1/2 cups)
  8 ounces
• pepper (salt and freshly ground, to taste)
• spinach (fresh baby)
  5 ounces
• tomatoes (can fire roasted diced)
  14 1/2 ounce
• x 2x 3x
  1

🍳 Cookware

• skillet
• pan

1. 1

   Gather boneless skinless chicken breasts , mozzarella cheese , x 2x 3x .

   boneless skinless chicken breasts: 1 pound (cut into 1-inch pieces), mozzarella cheese: 1 cup (part skim or whole, shredded), x 2x 3x: 1
2. 2

   Add 2 tablespoons olive oil to a deep 12-inch skillet or sauté pan and place it over MEDIUM heat. Add the chopped chicken and cook, stirring frequently. Season the chicken with italian seasoning , a touch of salt, and black pepper , and continue cooking for 3 or ⏱️ 4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.

   olive oil: 3 tablespoons (extra virgin, divided), italian seasoning: 1 teaspoon, pepper (salt and freshly ground, to taste)
3. 3

   Add the remaining olive oil to the pan and add the onions . Cook for 2 or ⏱️ 3 minutes , until softened and lightly browned. Add the garlic and cook for a minute or two until fragrant. Add the broth , tomatoes , pasta , crushed red pepper , salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil, cover skillet, and reduce heat to MEDIUM-LOW. Simmer until the pasta is tender, about ⏱️ 15 minutes .

   onions: 1 cup (diced), garlic: 1 teaspoon (minced), broth: 2 1/2 cups (low sodium chicken), tomatoes: 14 1/2 ounce (can fire roasted diced), pasta: 8 ounces (penne, uncooked, approximately 2 1/2 cups), crushed red pepper: 1/2 teaspoon (or to taste)
4. 4

   Stir in the half and half and mozzarella and simmer for minute or two until warmed through and the cheese has melted. Remove the skillet from the heat and stir in the fresh spinach until it wilts from the heat of the pasta. Top with Parmesan and serve.

   half and half: 1/2 cup, cheese: 1/4 cup (grated parmesan), spinach: 5 ounces (fresh baby)
5. 📝

   Nutrition: Calories: 598kcal | Carbohydrates: 49g | Protein: 43g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 886mg | Potassium: 787mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 13.8mg | Calcium: 286mg | Iron: 2.1mg