Tuscan Chicken and Penne Skillet with Garlic Bread

Succulent chicken and penne pasta bathed in a rich, creamy sun-dried tomato and spinach sauce, lightened with cottage cheese, and served with buttery garlic bread for a satisfying and bold meal.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.61/serving

Dietary

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

Tags

• one-pot
• sauté
• comfort food
• savory
• bake
• rich

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (oil-packed, drained, roughly chopped)
• 12 ounce penne pasta
• 1.5 cup chicken broth
• 1 cup cottage cheese
• 0.5 cup Parmesan cheese (shredded)
• 5 ounce fresh spinach
• 1.5 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 baguette
• 4 tablespoon unsalted butter (softened)
• 1 teaspoon garlic powder
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Slice the boneless, skinless chicken breast into 1-inch bite-sized pieces. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet, along with the chopped yellow onion. Sauté for 3-4 minutes until softened.
4. Stir in the minced garlic and roughly chopped sun-dried tomatoes. Cook for another 1-2 minutes until fragrant.
5. Add the penne pasta and chicken broth to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. If the liquid evaporates too quickly, add a splash more chicken broth.
6. While the pasta cooks, preheat your oven to 375°F. In a small bowl, combine the softened unsalted butter and garlic powder. Slice the baguette or Italian bread lengthwise and spread the garlic butter evenly over both halves. Bake for 8-10 minutes, or until golden brown and toasted.
7. Once the pasta is cooked, stir in the cottage cheese, shredded Parmesan cheese, fresh spinach, and the remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, stirring constantly, until the spinach wilts and the sauce is heated through and creamy.
8. Return the cooked chicken breast to the skillet and stir to combine.
9. Serve immediately with the toasted garlic bread. Garnish with fresh parsley, if desired.

Notes

This skillet dish reheats beautifully and makes for excellent leftovers. Store in an airtight container in the refrigerator for up to 3 days. For best results when reheating, you may add a splash of chicken broth or water to thin the sauce if it has thickened too much.

Nutrition (per serving)

• Calories: 788
• Protein: 49.8 g
• Carbohydrates: 94.6 g
• Fat: 22.5 g
• Fiber: 8.2 g
• Sodium: 1527 mg
• Saturated Fat: 8.2 g
• Sugar: 5.4 g
• Cholesterol: 114 mg