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Categories:
penne pasta olive oil garlic salt Italian style stewed tomatoes red pepper fresh spinach leaves Parmesan cheese
Viewed: 11 - Published at: 2 years agoIngredients
- 4 ounces bow tie or penne pasta, uncooked
- 2 teaspoons olive oil
- 3/4 pound skinned, boned chicken breast halves
- 2 teaspoons minced garlic (about 4 cloves)
- 1 (16-ounce) can no-salt-added chicken broth
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
- 1/2 teaspoon dried crushed red pepper
- 2 cups tightly packed torn fresh spinach leaves
- 1/4 cup grated Parmesan cheese
Method
- Cook pasta according to package directions, omitting salt and fat; drain and set aside.
- While pasta cooks, heat oil in a large saucepan over medium-high heat until hot. Meanwhile, cut chicken into 1-inch pieces. Add chicken and garlic to skillet; cook 5 minutes or until chicken is done, stirring occasionally. Add broth, tomatoes, and crushed pepper; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
- Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.
