Ingredients
Units
Scale
- 10–12 ounces pasta
- 2 teaspoons olive oil
- 16 ounces boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon Italian herb seasoning
- 10 ounces frozen spinach
- 1/2 teaspoon kosher salt
- 28 ounces jar of your favorite pasta sauce
- 1 teaspoon crushed red pepper flakes
- 1/2 cup shredded parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions and drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken and Italian seasoning, and saute for about 5 minutes until chicken is almost done. Add frozen spinach and sprinkle it with salt. Reduce heat to medium and cover the pan with the lid until spinach is thawed, stirring occasionally. Cook a few minutes until spinach is heated through.
- Drain chicken and spinach, and return to pan. (I try to time this to drain the chicken before the pasta is done so I can use the same colander for the pasta.) Pour in pasta sauce and pepper flakes, cover, and bring to a simmer over medium heat. Reduce heat to medium-low, and simmer about 5 minutes, stirring occasionally.
- Turn off heat, and stir cooked pasta into sauce mixture. Sprinkle cheese over the top, and cover. Allow to stand for 2-3 minutes until cheese melts before serving.
- Prep Time: 5
- Cook Time: 20
- Category: Main
- Cuisine: Italian