Chicken Tomato Basil Pasta

Tender chicken and penne pasta coated in a vibrant tomato-basil sauce, creating a quick and delicious weeknight Italian meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.83/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• quick

Ingredients

• 12 ounce penne pasta
• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 1.5 cup chicken broth
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 cup grated Parmesan cheese
• 5 ounce spinach salad (pre-packaged)
• 2 tablespoon Italian dressing

Instructions

1. Cook penne pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken breast pieces and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from skillet and set aside.
3. Add yellow onion to the same skillet and cook for 3-4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
4. Pour in diced tomatoes (undrained) and chicken broth. Stir in dried basil, salt, and black pepper. Bring to a simmer.
5. Return cooked chicken to the skillet. Add the cooked penne pasta and stir to combine. Sprinkle in 1/4 cup grated Parmesan cheese and mix well.
6. Serve hot, topped with additional Parmesan cheese if desired, alongside the spinach salad tossed with Italian dressing.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 520
• Protein: 42.5 g
• Carbohydrates: 53 g
• Fat: 15.5 g
• Fiber: 5.2 g
• Sodium: 710 mg
• Saturated Fat: 4.1 g
• Sugar: 5.8 g
• Cholesterol: 105 mg