Creamy Chicken and Spinach Penne

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 80 g penne pasta

• 150 g chicken breast

• 1 tbsp olive oil

• 1/2 onions

• 2 cloves of garlic

• 200 g canned tomatoes

• 50 g spinach

• 50 g mozzarella

• 1 pinch salt

• 1 pinch black pepper

• 1/2 lemons

Tools you'll need

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

   ~10 min
2. 2

   While step 1 cooks

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened, about 3 minutes.

   ~3 min
3. 3

   Add the chicken breast to the skillet and cook until golden and cooked through (internal temperature 74°C/165°F), about 8 minutes. Season with salt and black pepper.

   ~8 min
4. 4

   Add the canned tomatoes and spinach to the skillet. Stir and let simmer until spinach wilts and sauce thickens slightly, about 5 minutes.

   ~5 min
5. 5

   Add the drained penne to the skillet along with a splash of reserved pasta water. Toss to coat. Add the mozzarella and stir until melted and creamy. Squeeze lemon juice over the top.

   ~3 min