The pasta is an easy weeknight meal that comes together quickly and provides a healthy balance of carbohydrates and protein. You can add any other vegetables you may have and vary it based on what is in season. It’s important to sear the chicken in a hot pan to create smoky caramelization before tossing it with the pasta and vegetables. The white wine, garlic and chicken broth combine to create a light, aromatic sauce that glazes the entire dish and brings all of the flavors together.
Adapted from the Pioneer Woman
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cup Dry White Wine
- 3/4 cup Low-sodium Broth
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- Cut chicken breasts into chunks and sprinkle with salt and pepper.
- Heat olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
- Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
- Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss.