Chicken Penne Pasta Recipe
This recipe only takes 20 minutes to make and is tasty!
Servings 4 servings
Calories 553kcal
Ingredients
- 6 ounce box penne pasta
- 4 large chicken breasts boneless & skinless
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon dried fennel seed
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 2 tablespoons butter
- 2 roma tomatoes diced
- 3 cloves garlic minced
- ⅓ cup half & half
- 1 ½ cup chicken stock
- 8 ounces tomato sauce
- 2 ½ cups fresh spinach
- Salt and pepper to taste
- Optional garnish: parmesan cheese basil, parsley
Instructions
- Start by cooking the penne according the manufacturer, drain and set aside.
- In a small dish mixing together salt, onion powder, fennel seed, oregano, and basil then thoroughly season chicken breasts.
- Over medium-high heat melt butter in large sauce pan and sauté chicken until browned and cooked through. About 2-3 minutes on each side. Remove from pan and set chicken aside.
- In the hot pan add minced garlic and diced tomatoes. Cook until tomatoes begin to soften.
- Add chicken stock and half and half to the pan making sure to swirl the spoon, removing all the browned bits from the bottom.
- Next stir in the spinach and tomato sauce. Simmer for a few minutes. Sauce should reduce and thicken a bit.
- Throw the cooked pasta in and place chicken breasts back in. Enjoy!
- Can be frozen for up to two months. Defrost in refrigerator and warm in oven on 350 degrees F or microwave.
Nutrition
Calories: 553kcal | Carbohydrates: 42g | Protein: 58g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1347mg | Potassium: 1436mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2582IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 3mg