Chicken-Ricotta Penne

Name: Chicken-Ricotta Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 12 ounce penne pasta; 2 tablespoon canola oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon dried Italian seasoning; 4 clove garlic (minced); 1 can marinara sauce; 1 cup whole milk ricotta cheese; 5 ounce fresh baby spinach; 1 cup shredded mozzarella cheese

Tender sautéed chicken breast tossed with penne pasta, baby spinach, and a rich, creamy tomato-ricotta sauce finished with melted mozzarella.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $3.14/serving

Dietary

Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
12 ounce penne pasta
2 tablespoon canola oil
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon dried Italian seasoning
4 clove garlic (minced)
1 can marinara sauce
1 cup whole milk ricotta cheese
5 ounce fresh baby spinach
1 cup shredded mozzarella cheese

Instructions

Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions for 10 minutes until al dente; reserve 1/2 cup pasta water, then drain.
While pasta cooks, season chicken breast pieces with salt, black pepper, and dried Italian seasoning.
Heat canola oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook for 6 to 7 minutes, stirring occasionally, until deeply browned and the internal temperature reaches 165 degrees F.
Reduce heat to medium, add minced garlic to the skillet with the chicken, and sauté for 1 minute until fragrant.
Pour in marinara sauce and stir in whole milk ricotta cheese until completely smooth and creamy. Bring to a gentle simmer for 2 minutes.
Stir in fresh baby spinach and the cooked penne pasta, tossing for 2 minutes until spinach is wilted and the pasta is thoroughly coated with sauce, adding a splash of reserved pasta water if needed.
Scatter shredded mozzarella cheese evenly over the top, cover the skillet with a lid for 2 minutes until the cheese is completely melted, and serve hot.

Notes

Extra servings reheat exceptionally well in the microwave; stir in a tablespoon of water or milk to loosen the sauce.

Nutrition (per serving)

Calories: 560
Protein: 51 g
Carbohydrates: 49 g
Fat: 17.5 g
Fiber: 4.5 g
Sodium: 790 mg
Saturated Fat: 6.8 g
Sugar: 6.5 g
Cholesterol: 125 mg