Ingredients
1 tablespoon extra-virgin olive oil
1 pound ground chicken
1 cup chopped red onion
1 cup halved grape tomatoes
2 teaspoons dried Italian seasoning
¼ teaspoon salt
8 ounces whole-wheat penne
2 cups unsalted chicken broth
1 cup marinara sauce
½ cup heavy whipping cream
5 ounces fresh baby spinach
½ cup chopped fresh basil, plus more for garnish
½ cup low-moisture part-skim shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
Step 1: Cook Ground Chicken
Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened, and the tomatoes are breaking down, 4 to 5 minutes.
Step 2: Cook Pasta
Stir in pasta, broth, marinara and cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in spinach (in batches, if necessary), basil and mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with more basil and Parmesan, if using.
Nutrional Facts (per serving)
Calories: 410
Fat: 19g
Carbs: 38g
Protein: 24g
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