Veggie-Packed Tuscan Chicken Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 box (13.25 oz.) 100% Whole Grain Penne Pasta
  • 1 tbsp. extra virgin olive oil
  • 1 large sweet, yellow onion, chopped
  • 3-4 cloves fresh garlic, pressed or minced
  • 8 oz. baby bella mushrooms, sliced
  • 1.5 lbs. boneless, skinless chicken breasts, chopped into bite-sized pieces
  • 1 jar (25 oz.) Mezzetta® Napa Valley Homemade™ Roasted Garlic & Caramelized Onions Pasta Sauce
  • 1.5 oz. Smoked Sun-dried Tomatoes, Julienne Cut
  • 10 oz. frozen chopped spinach, thawed, water squeezed out and patted dry
  • 1 tsp. oregano
  • 1 tsp. thyme
  • ½ tsp. crushed red pepper flake (more or less depending on your spice preference)
  • sea salt and fresh ground pepper to taste.
Instructions
  1. Cook pasta to al-dente according to package instructions, reserve 1 cup starchy cooking water. Drain and set aside, keeping warm.
  2. Heat a large skillet over medium-high heat. Once hot, add olive oil, chopped onion, mushrooms and garlic. Cook until onion is just beginning to soften and mushrooms have browned and released their juices, approximately 5 minutes.
  3. Add chicken pieces and brown chicken on all sides, approximately 5 minutes.
  4. Add Mezzetta® Napa Valley Homemade™ Roasted Garlic & Caramelized Onions Pasta Sauce and sun-dried tomatoes, reduce heat to a simmer.
  5. Continue to simmer the chicken/sauce mixture for 7-10 minutes, or until the chicken is cooked through.
  6. Add thawed spinach (make sure it is a dry as possible or your sauce will get watery) and stir to combine and heat through for about 2 minutes.
  7. Combine sauce mixture, pasta and starchy cooking water. Toss to combine.
  8. Serve immediately and enjoy!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/veggie-packed-tuscan-chicken-pasta/