5-Ingredient Tuscan Chicken Skillet Pasta

Prep: 10 minutes Cook: 20 minutes Serves: 4

1½ tablespoons olive oil
1 pound chicken tenders, cut into 1½-inch pieces
½ (16-ounce) package linguine
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
2 cups loosely packed baby spinach
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup grated Parmesan cheese plus additional for garnish (optional)
Thinly sliced fresh basil for garnish (optional)

1. In high-sided large skillet, heat oil over medium-high heat. Add chicken; cook 7 minutes or until internal temperature reaches 165°, stirring occasionally. Transfer chicken to plate.

2. In same skillet, add pasta and 2½ cups water; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Stir in tomatoes with their juice, spinach, salt, pepper and chicken; cover and cook 8 minutes or until pasta is al dente and sauce has thickened.

3. Stir in cheese; serve garnished with basil and cheese, if desired. Makes about 6 cups.

Approximate nutritional values per serving (about 1½ cups): 469 Calories, 11g Fat (2g Saturated), 96mg Cholesterol, 975mg Sodium, 50g Carbohydrates, 4g Fiber, 5g Sugars, 38g Protein



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