Penne with Chicken

Ingredients

For the Chicken and Pasta:

• 2 tablespoons oil

• 2 boneless skinless chicken breasts (about 1 lb)

• ½ teaspoon seasoning salt

• 3 cloves garlic, finely minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ¾ teaspoon salt

• ½ teaspoon dried thyme

• ⅛ teaspoon red chili flakes

• 2¼ cups low-sodium chicken broth

• 1 can diced tomatoes with liquid (14oz)

• 4½ cups dry penne pasta (13oz)

For the Creamy Sauce:

• ½ cup heavy whipping cream

• 1 tablespoon cornstarch

• 2 cups spinach, loosely chopped

• ¼ cup grated Parmesan cheese

Instructions

1. Sear the chicken: Heat the oil in a large saucepan over medium-high heat; season the chicken with seasoning salt and sear each side for about 2 to 3 minutes until golden

2. Add aromatics: Add the garlic, basil, oregano, salt, thyme, and chili flakes to the pan and cook for 1 minute

3. Add pasta: Add the broth, tomatoes, and pasta, and press the pasta into the liquid

4. Cook: Bring to a simmer over high heat, then reduce the heat to medium-low and cover; cook, stirring often, about 9 to 10 minutes until the pasta is al dente

5. Check chicken: Check that a meat thermometer inserted into the thickest part of the chicken reaches 165°F, then remove the chicken from the saucepan and slice

6. Make cream mixture: In a small bowl, whisk together the cream and cornstarch and stir into the sauce to thicken

7. Finish: Return the chicken to the saucepan and add the spinach and Parmesan

8. Serve: Taste and adjust seasonings according to preferences before serving

Yield: 4 servings