By Codi Ferguson
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, and half of the dried oregano. Add them to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and season with salt, pepper, and the remaining oregano. Cook for about 5 minutes until they begin to soften and blister.
Add the baby spinach to the skillet and stir everything together until the spinach wilts, about 2 minutes.
Return the sliced chicken to the skillet along with the cooked penne. Add the remaining tablespoon of olive oil and toss everything to combine well.
Serve the pasta with grated Parmesan cheese on top, adjusting seasoning with more salt and pepper if necessary.
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By Codi Ferguson
This Pasta Main Course Italian Healthy recipe is ready in 45 minutes and features Whole-wheat penne, Boneless skinless chicken breasts, Cherry tomatoes and other delicious ingredients. Contains 510 calories total.
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, and half of the dried oregano. Add them to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and season with salt, pepper, and the remaining oregano. Cook for about 5 minutes until they begin to soften and blister.
Add the baby spinach to the skillet and stir everything together until the spinach wilts, about 2 minutes.
Return the sliced chicken to the skillet along with the cooked penne. Add the remaining tablespoon of olive oil and toss everything to combine well.
Serve the pasta with grated Parmesan cheese on top, adjusting seasoning with more salt and pepper if necessary.
Calories per Serving: 510
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