For a vegetarian version, substitute the chicken with 1 (15-ounce) can of drained and rinsed chickpeas or cannellini beans. Feel free to add other vegetables like bell peppers, mushrooms, or zucchini along with the onion. If you don't have red wine, you can use additional chicken broth or a tablespoon of balsamic vinegar instead. To add a creamy touch, stir in 1/4 cup of heavy cream or mascarpone cheese at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.
One-Pan Tomato & Spinach Chicken Pasta
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS95
Experience the rustic charm of Italian cuisine with this effortless one-pan wonder. Juicy chicken and tender pasta simmer in a luscious tomato and red wine sauce, enriched with fragrant herbs and vibrant spinach. A restaurant-worthy dish ready in just 40 minutes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol85 mg
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Fiber6 g
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Protein45 g
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Saturated Fat2 g
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Sodium1531 mg
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Season the chicken pieces generously with salt, black pepper, and a pinch of red pepper flakes (optional). (2 minutes)
02 Step
Recipe View Heat the olive oil in a large, 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside. (6-8 minutes)
03 Step
Recipe View Add the chopped onion to the skillet and cook until softened and translucent, stirring occasionally. (3-5 minutes)
04 Step
Recipe View Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the skillet to deglaze. Let the wine reduce slightly. (2-3 minutes)
05 Step
Recipe View Stir in the diced tomatoes, chicken broth, penne pasta, and water. Bring the mixture to a boil, then reduce the heat to medium, cover, and simmer for 10 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. (12 minutes)
06 Step
Recipe View Return the browned chicken to the skillet. Cook for an additional 2 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). (2 minutes)
07 Step
Recipe View Stir in the fresh spinach and cook until wilted, about 1 minute. (1 minute)
08 Step
Recipe View Serve immediately, garnished with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil, if desired.
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Adrien Terry
May 8, 2025I added some mushrooms and bell peppers, and it turned out amazing!
Domenica Mckenzie
Feb 3, 2025The red wine really elevates the flavor of the sauce. I will definitely make this again.
Aiyana Kirlin
Jan 24, 2025My kids are picky eaters, but they devoured this! Thank you for sharing!
Isai Bayer
Jan 19, 2025I didn't have penne pasta, so I used rotini instead. It worked perfectly!
Destin Kreiger
Sep 13, 2024This recipe is a lifesaver on busy weeknights! It's so quick and easy, and the whole family loves it.