Skillet Chicken and Spinach Pasta

Name: Skillet Chicken and Spinach Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 cup yellow onion (chopped); 3 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.25 teaspoon black pepper; 1 can diced tomatoes (14.5 ounce, undrained); 3 cup low-sodium chicken broth; 8 ounce whole wheat spaghetti (or penne, broken in half if using spaghetti); 5 ounce fresh baby spinach

Tender chicken breast, al dente whole wheat pasta, and fresh spinach are cooked in a savory, light tomato sauce all in one skillet for an easy, hearty meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $2.95/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 cup yellow onion (chopped)
3 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried basil
0.25 teaspoon black pepper
1 can diced tomatoes (14.5 ounce, undrained)
3 cup low-sodium chicken broth
8 ounce whole wheat spaghetti (or penne, broken in half if using spaghetti)
5 ounce fresh baby spinach

Instructions

Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken breast pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken from the skillet and set aside.
Add the chopped yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic, dried oregano, dried basil, and 1/4 teaspoon black pepper. Cook for 1 minute more, until fragrant.
Return the chicken to the skillet. Pour in the no-salt-added diced tomatoes and low-sodium chicken broth. Bring to a simmer.
Add the whole wheat spaghetti (or penne) to the simmering liquid, stirring to ensure it's submerged. Cover the skillet and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
Stir in the fresh baby spinach until it wilts, about 1-2 minutes. Serve immediately.

Notes

Leftovers taste great the next day, though the pasta may absorb more liquid.

Nutrition (per serving)

Calories: 405
Protein: 42.1 g
Carbohydrates: 44.5 g
Fat: 8.7 g
Fiber: 6.8 g
Sodium: 255 mg
Saturated Fat: 1.6 g
Sugar: 7.3 g
Cholesterol: 72 mg