Categories: not tried

Ingredients

• coarse salt
• 1/2 penne rigate (ridged) or other short pasta
• 1 boneless skinless chicken breast half, cut into 1 inch chunks
• 1 plum tomato, seeded and diced
• 2 tbs tomato paste
• 2 garlic gloves, minced
• 1 tbs evoo
• 1/4 tsp red pepper flakes
• 3 cups baby spinach
• 1 tbs fresh lemon juice

Directions

1. In a large pot of boiling salted water, cook penne al dente, adding chicken in last 2 minutes of cooking. Reserve 1/4 cup of pasta water. Drain pasta and chicken ; return to pot.

2. To pot, add tomato, tomato paste, garlic oil, red pepper flakes and spinach; season with salt. Cook over medium, tossing, until spinach is barely wilted, about 1 minute. Remove pot from heat; stir in lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt, if necessary, and serve immediately.

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