Tomato & Spinach Chicken Pasta

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

10 ounces boneless skinless chicken breasts, cut into 1 inch pieces

1 tablespoon olive oil

1 medium onion, chopped

¼ cup red wine

1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained

1 cup Swanson® Chicken Broth

4 ounces uncooked penne pasta

¾ cup water

4 cups baby spinach

Directions

Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.

Stir in the tomatoes, Swanson Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

Nutrition

• Calories: 525 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 1531 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 6 g
• Protein: 45 g