Rustic Chicken Penne

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PREP: 5 minutes

COOK: 20 minutes

Nut-Free, Egg-Free


1 lb
dried penne
1 tbsp
1 lb
boneless skinless chicken breast, diced
2 tsp Italian seasoning
1 tsp
smoked paprika
yellow onion, sliced
2 cups
halved cherry tomatoes
1/2 cup
chopped roasted red peppers
garlic cloves, minced
1 tsp
red pepper flakes
4 cups
baby spinach
1/2 cup
freshly grated Parmesan cheese
Salt and pepper to taste


In a large pot of boiling water, cook the pasta according to the package directions.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the chicken and season it with the Italian seasoning, smoked paprika, salt, and pepper. Cook, stirring frequently, until it begins to brown and reaches an internal temperature of 165ºF, about 5 to 6 minutes. Remove the chicken from the pan and set it aside.

Add the onions to the skillet and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the tomatoes and roasted red peppers. Cook, stirring, until the tomatoes begin to break down, about 3 to 4 minutes. Stir in the garlic and red pepper flakes. Continue to cook, stirring, until the garlic is fragrant, about 30 seconds. Return the chicken to the skillet and stir in the cooked pasta.

Add the baby spinach and cook until it begins to wilt, about 2 minutes. Stir in the Parmesan cheese.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info

No nutritional information available.