Our version of an Italian classic uses just one skillet and takes just 40 minutes to prepare! Savory chicken broth, red wine and tomatoes create a flavorful simmering sauce for the chicken and pasta ensuring a restaurant quality dish you will both enjoy!
cost per recipe: $6.63
The price is determined by the national average.
skinless, boneless chicken breast halves (about 10 ounces), cut into 1-inch pieces
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
cup red wine
can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
ounces (about 1 1/3 cups) uncooked penne pasta
cups baby spinach
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, broth, penne and water and 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.