Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
One-Pan Tomato and Spinach Chicken
One-pan meals are awesome! Savory Chicken Broth, red wine, and tomatoes create a flavorful sauce for the chicken and pasta ensuring a restaurant-quality dish you will definitely enjoy!
One-pan meals are awesome! Savory Chicken Broth, red wine, and tomatoes create a flavorful sauce for the chicken and pasta ensuring a restaurant-quality dish you will definitely enjoy!
Ingredients
10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
¼ cup red wine
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 cup Chicken Broth
4 ounces uncooked penne pasta
¾ cup water
4 cups baby spinach
Directions
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the tomatoes, Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.