One-Pan Chicken and Pasta Romano
Ingredients
- 10 oz boneless, skinless chicken breast, cut into 1-inch pieces
- 1 Tbsp olive oil
- 1 medium onion, chopped (about ½ cup)
- ¼ cup red wine
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 cup chicken broth
- 4 oz (about 1⅓ cups) uncooked penne pasta
- ¾ cup water
- 4 cups baby spinach
Instructions
- Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
- Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
- Stir in the tomatoes, broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet.
- Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.
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