|I plan my meals out every week and I try to stick to the plan as much as possible but sometimes life gets in the way. This is one of my stand-by meals for nights like that. I always keep pre-cooked chicken in the freezer, so it is really easy to throw together.|
Penne with Chicken, Spinach and Tomatoes
8 oz uncooked penne, plus salt for cooking pasta
1/3 cup(s) chicken broth
3 cloves garlic clove minced
8 oz spinach, washed, stemmed, coarsely chopped (about 5 cups)
3 roma tomatoes, chopped
1 1/2 cups of chopped cooked chicken
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp table salt, or to taste
1/3 cup parmesan cheese
Salt and pepper
Cook penne in boiling salted water according to package directions. Reserve 1/2 cup cooking liquid before draining pasta.
Meanwhile, heat broth in a large nonstick skillet over medium heat. Add garlic and cook 2 to 3 minutes. Add spinach, oregano, basil, salt and pepper. Cook, stirring occasionally, until spinach is tender, about 3 to 5 minutes.
Add cooked penne, reserved cooking liquid, chicken and tomatoes to skillet. Increase heat to medium-high and cook until tomatoes are slightly pulpy, stirring occasionally, about 2 to 3 minutes; add cheese and heat through. Serves 4.