You won't be able to keep this One-Pan Chicken & Pasta Romano out of your dinner rotation. It's just too easy and too good. All you need is 8 on-hand ingredients and 40 minutes. Just saute chicken and onion, add some red wine, seasoned tomatoes and savory chicken broth, heat to a boil and stir in uncooked penne. The penne cooks in the broth mixture, so you save time (and cleanup!) and add flavor in one step. The brothy tomato sauce is light and delicious and adding some fresh spinach at the end makes it beautiful, too. Serve as is or with some grated Parmesan on top and crusty bread on the side.
Step 1
Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring occasionally. Remove the chicken from the skillet.
Step 2
Heat the remaining 1 tablespoon oil in the saucepan. Add the onion and cook for 3 minutes or 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.
Step 3
Stir in the tomatoes, broth and uncooked penne 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 saucepan and cook until hot. Stir in the spinach and cook for 1 minute or until the spinach is wilted. Sprinkle with chopped fresh basil before serving, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
