One-Pot Chicken Pasta with Fresh Herbs and Tomatoes

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 2 cups fresh spinach
• 8 ounces pasta (penne or rigatoni recommended)
• 3 cups chicken broth
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in cherry tomatoes and cook for 2 minutes until they begin to soften.
4. Add pasta, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
5. Stir in fresh spinach, basil, and parsley. Cook for another 2 minutes until spinach wilts.
6. Remove from heat and mix in grated Parmesan cheese. Adjust seasoning if needed.

Notes

• Use chicken thighs for a juicier option.
• Swap spinach for kale or arugula if preferred.
• For extra creaminess, add a splash of heavy cream or cream cheese at the end.

Nutrition