50 minutes
A delightful pasta dish with roasted cherry tomatoes, tender chicken pieces, and fresh spinach, all tossed with penne in a savory broth.
0 lb
tablespoons
Salt, table
teaspoons
Boneless, Skinless Chicken Breasts, trimmed and cut into ¾-inch pieces
0 lb
Black Pepper, ground
teaspoons
Shallots, chopped
each
teaspoons
cups
cups
0 oz
Baby Spinach, chopped coarse
cups
1. Preheat Oven and Roast Tomatoes
Start by adjusting your oven rack to the middle position and preheating the oven to 500°F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the cherry tomatoes with 2 tablespoons of extra-virgin olive oil and ¾ teaspoon of table salt. Spread them out on the prepared baking sheet and roast in the oven for 15-20 minutes, or until the tomatoes are blistered and browned.
2. Cook Chicken
While the tomatoes are roasting, season the chicken pieces with ½ teaspoon of table salt and ½ teaspoon of ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a Dutch oven over medium-high heat. Add the chicken and cook for about 5 minutes, or until the chicken is just cooked through. Remove the chicken from the pot and set it aside in a bowl, allowing it to rest and accumulate its juices.
3. Cook Shallots and Pasta
In the same Dutch oven, add the chopped shallots, red pepper flakes, and the remaining 1 tablespoon of extra-virgin olive oil. Cook over medium-high heat for about 1-2 minutes, or until the shallots are softened and aromatic. Pour in the chicken broth and water, then stir in the penne and the remaining ½ teaspoon of table salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-14 minutes, or until the pasta is al dente.
4. Combine Ingredients and Serve
Once the pasta is cooked, stir in the chopped baby spinach, roasted cherry tomatoes, and the cooked chicken along with any juices that have collected in the bowl. Cook for about 1 minute, or until the spinach is wilted. Taste and season with additional table salt and ground black pepper if needed. Serve hot.
. Replace chicken with flaked roasted salmon or sautéed shrimp to bring in a seafood twist. . For a vegetarian version, consider pan-fried tempeh or roasted chickpeas as a protein substitute.
. Add a dash of balsamic vinegar or a squeeze of lemon to the tomatoes before roasting to introduce a tangy element. . Mix in some smoked paprika or a pinch of cayenne for a warm, smoky undertone.
. Mix in roasted red peppers or sun-dried tomatoes for a different layer of sweetness and savoriness. . Sautéed mushrooms or artichoke hearts can add an earthy or tangy dimension, respectively.
. Switch out penne for another pasta shape such as fusilli, farfalle, or rigatoni to alter the mouthfeel and capture the sauce differently. . For a gluten-free option, use pasta made from rice, quinoa, or lentils.
. Introduce fresh basil or oregano in place of or in addition to spinach for a different herbal note. . Infuse the oil with garlic and red pepper flakes for a more pronounced kick.
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