Spicy Chicken and Pasta Stew |
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Prep Time: 9 Minutes Cook Time: 12 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
4 ounces bow tie or penne pasta, uncooked |
2 teaspoons olive oil |
3/4 pound skinned, boned chicken breast halves |
2 teaspoons minced garlic (about 4 cloves) |
1 (16-ounce) can no-salt-added chicken broth |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1/2 teaspoon dried crushed red pepper |
2 cups tightly packed torn fresh spinach leaves |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
2. While pasta cooks, heat oil in a large saucepan over medium-high heat until hot. Meanwhile, cut chicken into 1-inch pieces. Add chicken and garlic to skillet; cook 5 minutes or until chicken is done, stirring occasionally. Add broth, tomatoes, and crushed pepper; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
3. Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.
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