Creamy Tomato Pasta with Chicken and Spinach

Ingredients

• 1.5 lbs Chicken breast
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1/2 cup Heavy cream
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 5 oz Spinach
• 1 lb Penne pasta

Instructions

1. 1Place a large pot of salted water on the stove over high heat and bring it to a rolling boil for the 1 lb of Penne pasta. Once boiling, add the pasta and cook for 9-11 minutes, or until al dente (tender but still firm to the bite).
2. 2While the pasta is cooking, prepare the chicken. Cut the 1.5 lbs of Chicken breast into bite-sized pieces, about 1-inch cubes. Season the chicken pieces with 1/2 teaspoon Salt and 1/4 teaspoon Black pepper.
3. 3Heat 2 tablespoons of Olive oil in a large 12-inch skillet over medium-high heat (375°F / 190°C). Add the seasoned chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 3 cloves of minced Garlic to the skillet with the chicken. Cook for 1 minute, stirring constantly, until the garlic is fragrant, being careful not to burn it.
5. 5Pour the 28 oz of Canned crushed tomatoes into the skillet. Stir in the 1/2 cup of Heavy cream and 1 teaspoon of Dried oregano. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Add the 5 oz of Spinach to the simmering sauce. Stir gently until the spinach wilts into the sauce, which should take about 1-2 minutes.
7. 7Drain the cooked 1 lb of Penne pasta and add it directly to the skillet with the creamy tomato sauce and chicken. Toss everything together gently until the pasta is evenly coated with the sauce.
8. 8Serve the Creamy Tomato Pasta with Chicken and Spinach immediately.

Related Guides