One-Pot Tomato Chicken Pasta

Ingredients

US measurements with metric in parentheses.

• 1 lb (450 g) boneless chicken breast, cut in 1-inch (2.5 cm) cubes
• 1 tbsp (15 ml) olive oil
• ½ tsp (3 g) salt, plus more to taste
• 3 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes
• 2½ cups (600 ml) chicken broth
• 8 oz (225 g) penne or rotini
• 1 tsp (2 g) dried Italian seasoning
• 2 cups (60 g) baby spinach
• ½ cup (50 g) grated Parmesan
• ¼ cup (60 ml) heavy cream or milk

Instructions

1. Heat the oil in a large deep skillet over medium-high heat. Season the chicken with ½ tsp salt and brown 4 minutes.
2. Add garlic and cook 30 seconds.
3. Pour in the tomatoes, broth, pasta and Italian seasoning. Bring to a boil, cover and simmer on medium-low 12 to 14 minutes, stirring now and then, until the pasta is tender and the chicken reads 165°F (74°C).
4. Stir in the spinach, Parmesan and cream until the spinach wilts and the sauce thickens.
5. Taste and adjust the salt. Serve hot.