- 16 oz. pasta - choose your favorite variety
- 1 T. olive oil
- 1 pound boneless skinless chicken breast, cut into small pieces
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 2 c. spinach leaves, coarsely chopped
- 1 c. heavy cream
- 2 T. grated parmesan
- Salt and pepper to taste
Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
While the pasta is cooking, heat the olive oil in a large pan over medium heat.
Add the chicken to the pan and season with and pepper. Cook for 5-6 minutes, stirring occasionally, or until cooked through. Add the tomatoes and spinach and cook an additional 2-3 minutes or until heated through.
Drain the pasta, reserving ¼ cup of cooking water and return pasta to the pot it cooked in. Turn the heat on medium high and add the cream along with salt and pepper to taste. Cook for 3-4 minutes or until sauce has started to thicken. Add pasta water if needed to thin the sauce.
Toss the chicken and vegetable mixture in with the pasta and sprinkle with cheese. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 20 minutes