Ingredients:

• 10 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• ¼ cup chicken broth
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup Swanson® Chicken Broth
• 4 ounces uncooked penne pasta
• ¾ cup water
• 4 cups baby spinach

Directions:

1. Season the chicken pieces to your liking. Heat olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Once cooked, remove the chicken from the skillet and set aside.  
2. In the same skillet, add the chopped onion and cook until tender-crisp, stirring occasionally. Pour in the chicken broth and bring to a boil, scraping up any flavorful bits stuck to the skillet.  
3. Add the diced tomatoes (with their juice), chicken broth, uncooked penne, and water. Bring everything to a boil. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes or until the penne is tender. Stir occasionally to ensure even cooking.  
4. Return the chicken to the skillet and continue to cook for an additional 2 minutes, ensuring the chicken is fully cooked. Stir in the fresh spinach and cook for another minute until it’s wilted and combined.

Nutrition (Per Serving)