PASTA WITH CHICKEN AND CHERRY TOMATOES
Penne with Chicken and Cherry Tomatoes is a tasty pasta main course with meat that is really easy and quick to prepare, and it’s so rich that it’s perfect to serve directly as a one-dish meal.
A delicious dish that combines juicy tender chicken and vegetables you can prepare for a family lunch or a dinner with friends.
All you need is pasta, chicken, and champignon mushrooms, some cherry tomatoes, baby spinach, and you’ll have a complete and tasty dinner ready in just 15 minutes.
This skillet of pasta with chicken and vegetables is one of my favorite recipes, it’s the pasta you make when you need a quick dinner or have had a bad day and need comfort food, or had a great day and want to reward yourself.
A recipe my grandmother used to make to recycle leftover chicken from the day before, so good that we forced her to cook 2 roast chickens to ensure there was a little left to dress the pasta the next day.
Try it and you will be amazed by its rich taste yet lightness.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 491.46 (Kcal)
- Carbohydrates 34.81 (g) of which sugars 5.53 (g)
- Proteins 41.32 (g)
- Fat 21.21 (g) of which saturated 8.11 (g)of which unsaturated 12.03 (g)
- Fibers 3.10 (g)
- Sodium 2,017.78 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.29 oz pasta
- 1.1 lbs chicken
- 1 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic
- 4.2 cups chicken broth
- 5.3 oz champignon mushrooms
- 1.8 oz baby spinach
- 2.5 oz cherry tomatoes
- 0.4 oz sun-dried tomatoes
- 1.8 oz grated Parmesan cheese
Tools
- Skillet
Steps
In a large skillet, heat the extra virgin olive oil, add the garlic and brown it for 1 minute. Remove the garlic. Add the chicken pieces, season with salt and pepper, and stir. Cook over medium-high heat until it starts to brown, about 6-8 minutes. Remove the chicken and leave the cooking juices.
In the skillet used to cook the chicken, add the broth, bring to a boil, and cook the pasta. Cover with a lid and cook the pasta in the chicken broth until al dente. Cooking time varies depending on the type of pasta you use, so be sure to check the package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
Once the pasta is cooked al dente, reduce the heat to low, add the quartered cherry tomatoes, mushrooms, spinach leaves, and sun-dried tomatoes, and stir until well incorporated. Let cook until the pasta is fully cooked. Add the previously cooked chicken, mix to combine all ingredients, and remove from heat. Sprinkle with grated Parmesan cheese. Serve hot.
NOTES
CHICKEN: use boneless, skinless chicken breasts and cut them into cubes or use leftover roast chicken. In this case, add it to the preparation only at the end as it does not require further cooking.
VEGETABLES: you can also use other vegetables or add more. I advise against replacing fresh vegetables with frozen ones (spinach or mushrooms) as they would release too much water during cooking and are not as tasty as fresh ones.
SUN-DRIED TOMATOES: Sun-dried tomatoes add a touch of sweetness and flavor, but if you don’t like them or don’t have any at home, you can omit them.
PARMESAN A generous dose of Parmesan completes this dish and makes it even more delicious, but you can skip it if you prefer.
CREAM: If you want a creamier sauce, you can add 1 tablespoon of cooking cream.
STORAGE
Store in the refrigerator in an airtight container for up to 2 days.
