What
you need,
2
cups dry penne, cooked according to package directions
1
tbsp. olive oil
1
chicken breast, diced
½
large onion, diced
½
large red pepper, diced
1
½ cup button mushrooms, sliced
3
cloves garlic, minced
4
cups baby spinach
1
can fire roasted diced tomatoes
½
cup heavy cream
½
cup freshly grated Parmesan cheese
1
tsp. dried oregano
1
tsp. dried basil
½
tsp. red pepper flakes
3
tbsp. chopped fresh parsley
Salt
and Pepper to taste
Start
by cooking your pasta according to package directions. Reserve about 1 cup of
the cooking water.
If
you don’t have penne use whatever pasta you have on hand.
Heat
a tablespoon of olive oil in a large skillet over medium high heat.
Season
the chicken with salt and pepper and cook for 5-6 minutes until browned and
almost cooked through. Remove the chicken from the pan and set aside.
Cook
the onions in the pan for 1-2 minutes until they begin to soften. Add the red
pepper and the mushrooms, cook for another 2-3 minutes. Toss in the garlic and
cook for 1 minute until fragrant.
Add
in the spinach one cup at a time and cook until wilted. Season the veggies with
the oregano, basil, red pepper flakes, salt and pepper.
Add
the can of tomatoes with the juice and about ½ cup of the reserved pasta water
stir to combine. Stir in the cream.
Add
the pasta to the skillet and toss to combine. Use the remaining pasta water to
thin the sauce as needed.
Stir
in the cheese and parsley.
Let
the pasta cook in the sauce for about 5 minutes then serve right away.
Jen of My Tiny Oven
