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Categories:
olive oil chicken breasts ground cumin cayenne pepper kosher salt black pepper red onion red bell pepper fresh spinach penne pasta
Viewed: 80 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 24 ounces boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (can use more or not at all)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 large red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 bunch fresh spinach (can use frozen)
- 1 cup penne pasta (cooked)
Method
- Heat oven to 400°F.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Rub the chicken with the cumin, cayenne, and salt. Toss in skillet and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
- While skillet is warmed add medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 5 minutes.
- If frozen cook spinach in microwave till warmed. If fresh add spinach directly to the skillet along with salt and pepper to taste. Cook, tossing, until just tender, 2 to 3 minutes.
- Add pasta in with vegetables warming them, and you can either toss the chicken in with this, or serve the chicken separately.
