One-Pan Tomato and Spinach Chicken
One-pan meals are awesome! Savory Chicken Broth, red wine, and tomatoes create a flavorful sauce for the chicken and pasta ensuring a restaurant-quality dish you will definitely enjoy!
Ingredients
10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
¼ cup red wine
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 cup Chicken Broth
4 ounces uncooked penne pasta
¾ cup water
4 cups baby spinach
Directions
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the tomatoes, Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.