Tuscan-Style Skillet Chicken

Name: Tuscan-Style Skillet Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 0.25 cup sun-dried tomatoes (drained, chopped); 2 cup baby spinach; 14.5 ounce diced tomatoes (undrained); 1 cup vegetable broth; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 ounce whole wheat pasta

Succulent chicken breast and whole wheat pasta cooked in a rich tomato sauce with sun-dried tomatoes, spinach, and aromatic herbs, all in one skillet.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $5.01/serving

Dietary

Dairy-Free
Soy-Free
Nut-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
0.25 cup sun-dried tomatoes (drained, chopped)
2 cup baby spinach
14.5 ounce diced tomatoes (undrained)
1 cup vegetable broth
0.5 teaspoon dried oregano
0.5 teaspoon dried basil
0.5 teaspoon salt
0.25 teaspoon black pepper
4 ounce whole wheat pasta

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken breast pieces and cook for 5-7 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add yellow onion to the skillet and cook for 3-4 minutes, until softened. Stir in minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.
Pour in diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
Stir in the whole wheat pasta, ensuring it is submerged in the liquid. Return the cooked chicken to the skillet. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
Stir in baby spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper if needed. Serve immediately.

Notes

This dish reheats beautifully for a quick next-day lunch or dinner. You can add a splash of water or broth when reheating if it seems too thick.

Nutrition (per serving)

Calories: 480
Protein: 45 g
Carbohydrates: 48.5 g
Fat: 13 g
Fiber: 8 g
Sodium: 750 mg
Saturated Fat: 2 g
Sugar: 7.5 g
Cholesterol: 105 mg