Categories: Pasta

Ingredients

• 12 oz package whole wheat penne
• 1 1/2 lbs chicken breasts, cut into 1/4-inch thick strips
• 3 tbsp olive oil, divided
• 3 tsp salt
• 1/4 tsp pepper
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 6 plum tomatoes, chopped
• 2 cups fresh baby spinach
• 3/4 cup crumbled feta

Directions

1. In a 6-qt stockpot, cook the pasta as directed. Drain; return to pot.

2. Toss chicken with 2 tbsp oil, 1/2 tsp salt and pepper. In a skillet, saute the chicken over medium-high heat until no longer pink. Set aside; keep warm.

3. In same skillet, heat 1 tbsp oil over medium heat. Saute the garlic 1 minute. Add the broth, wine and 1/4 tsp salt. Bring to a boil; cook 2 minutes. Stir in tomatoes and spinach; cook until softened. Toss the tomato mixture and chicken with pasta; heat through. Serve with cheese.

Email to a friend | Print this recipe | Back