Chicken & Veggie Pasta Skillet

A convenient one-pot meal featuring tender chicken, pasta, and soft vegetables simmered in a light tomato sauce.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.02/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Dairy-Free
• High-Protein
• Low-Sugar

Tags

• quick
• one-pot
• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 pound chicken breast (boneless, skinless, diced)
• 0.5 yellow onion (diced)
• 1 clove garlic (minced)
• 1.5 cup chicken broth
• 0.5 can diced tomatoes (undrained (8 ounce can))
• 1 teaspoon dried Italian seasoning
• 4 ounce short-cut pasta
• 1 cup fresh spinach
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Instructions

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced chicken breast and cook for 4-5 minutes until lightly browned. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
2. Add the diced yellow onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth and diced tomatoes (undrained). Add the dried Italian seasoning, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Bring to a simmer.
5. Stir in the short-cut pasta. Cover the skillet, reduce heat to medium-low, and simmer for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
6. Remove from heat and stir in the fresh spinach until wilted. Let stand for 2-3 minutes before serving.
7. Serve hot directly from the skillet.

Notes

Using short-cut pasta ensures quicker cooking in this one-pot method. Feel free to adjust the amount of spinach to your preference.

Nutrition (per serving)

• Calories: 440
• Protein: 37.8 g
• Carbohydrates: 48.1 g
• Fat: 12 g
• Fiber: 5.8 g
• Sodium: 1200 mg
• Saturated Fat: 2.1 g
• Sugar: 5 g
• Cholesterol: 75 mg