| Level: | Easy |
| Total: | 16 min |
| Prep: | 5 min |
| Cook: | 11 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 16 min |
| Prep: | 5 min |
| Cook: | 11 min |
| Yield: | 10 servings |
Ingredients
- 1 pound penne
- Salt
- 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
- Ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3/4 cup low-sodium broth, more if needed
- 3/4 cup dry white wine
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving
Instructions
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 419 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 93 mg |
| Sodium | 630 mg |
| Serving Size | 1 of 10 servings |
| Calories | 419 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 93 mg |
| Sodium | 630 mg |
Reviews
I made this tonight and it was delicious!!! I can always count of Ree to have a great recipe.
This is an awesome family favorite at the top of the rotation. I did increase the tomatoes by a cup and added basil at the end.
Made this for two people, so had to cut it in half . But the results were absolutely delicious, I would make the full 10 servings for company, with confidence that I would be serving something really outstanding.
The bonus is that it is so easy.
The bonus is that it is so easy.
This is so easy and delicious! You can use rotisserie chicken too. I just brown it up the same as fresh. I use garlic powder, paprika with the black pepper and salt. I also use fresh Parmesan that is ground in my food processor. I didn’t like shaved.
A little more seasoning with herbs and the recipe is awesome. It’s very easy, quick, delicious, and it one of my favorites.
So the idea for this recipe is good. I sautéed some shallots with the garlic ( a lot more garlic) and then added the tomatoes to cook them down. I deglazed the pan as the recipe says. I made a little roux to thicken the sauce a little bit. I then added the spinach while the fire was still on.
Ps seasoned chicken with garlic and Italian seasoning as well.
Now all of this combined the dish turned out fantastic!
Good recipe to put together on a weeknight. I added more garlic and 2 chopped Calabrian chilis to sauté. White dry vermouth is a good stand in for white wine without opening a whole bottle. I had some mozzarella cheese so I added some cubes at the end. All and all very good.
Very delicious. Would make this again.
I’m not usually a fan of heavy pasta dishes but wanted something new to use up tomatoes from my garden & sooo glad I made this. I used ring pasta to try & keep it light. Didn’t have enough spinach on hand so I used part basil. Also used Asiago cuz I had some. It was thoroughly enjoyed by my teen daughter & I!
Thanks Ree!
Thanks Ree!
This would have gotten 5 star but after reading the reviews I felt it needed tweaking. Due to the Corona Virus I had limited supplies in the house and 3/4 of a whole chicken and 12 oz. spinach left over. I did not have the white wine (I upped the chicken broth to compensate) nor the fresh tomatoes. I followed the recipe, but my DH does not like garlic so I only used one clove and added a medium sliced onion. Since the chicken was cooked I just cut it up and added it just before the spinach. I used 1/2 a large can of plum tomatoes and sliced the tomatoes. Used 1/2 of the tomato juice. To add spice I used the Sicilian Blend from my 4 different blends of Bread Dipping Seasoning container to add some zip. My DH loved it and had seconds. (“Necessity is the mother of invention” as my mother always reminded me.)