Mediterranean Skillet Chicken and Pasta

Name: Mediterranean Skillet Chicken and Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 pound penne pasta; 2 tablespoon olive oil; 1 yellow onion (medium, diced); 4 clove garlic (minced); 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 1.5 cup chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 0.25 teaspoon crushed red pepper flakes; 5 ounce fresh spinach (roughly chopped); 0.5 cup grated Parmesan cheese; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper; 5 ounce bagged green salad mix; 0.25 cup balsamic vinaigrette dressing; 1 garlic bread (store-bought)

A vibrant and comforting one-pan pasta dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and herbs, all tossed with penne in a light, savory sauce. It’s perfect for a busy weeknight.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.44/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 pound penne pasta
2 tablespoon olive oil
1 yellow onion (medium, diced)
4 clove garlic (minced)
0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
1.5 cup chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
0.25 teaspoon crushed red pepper flakes
5 ounce fresh spinach (roughly chopped)
0.5 cup grated Parmesan cheese
1.5 teaspoon kosher salt
0.5 teaspoon black pepper
5 ounce bagged green salad mix
0.25 cup balsamic vinaigrette dressing
1 garlic bread (store-bought)

Instructions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Remove the cooked chicken from the skillet and set aside. Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic, chopped sun-dried tomatoes, dried basil, dried oregano, and crushed red pepper flakes (if using), and cook for another 1 minute until fragrant.
Pour in the 1 1/2 cups of low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.
Return the cooked chicken to the skillet with the sauce. Add the fresh spinach and cook, stirring, for 1-2 minutes until the spinach has wilted. Season with the remaining 1/2 teaspoon of black pepper. Stir in the drained penne pasta and 1/2 cup of grated Parmesan cheese.
If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency. Taste and adjust seasonings as needed. While the pasta is finishing, bake or toast the store-bought garlic bread according to package instructions.
Serve the Mediterranean Skillet Chicken and Pasta immediately with the garlic bread and the bagged green salad mix tossed with balsamic vinaigrette. Garnish with additional grated Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or water to maintain moisture.

Nutrition (per serving)

Calories: 765
Protein: 44.2 g
Carbohydrates: 62.5 g
Fat: 34 g
Fiber: 5.8 g
Sodium: 415 mg
Saturated Fat: 5.2 g
Sugar: 4.1 g
Cholesterol: 105 mg