Italian classic. Red wine, and tomatoes create a flavorful chicken pasta ensuring a restaurant-quality dish to enjoy!
What you will need
10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
¼ cup red wine
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 cup Chicken Broth
250g uncooked penne pasta
¾ cup water
4 cups baby spinach
Method
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, Swanson 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.
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