Ingredients
Scale
- 1/2 cup fresh basil, chopped
- 1/2 cup shredded mozzarella
- 1/4 tsp salt
- 1/2 cup heavy cream
- 5 oz baby spinach
- 8 oz penne pasta
- 1 cup halved grape tomatoes
- 1 tbsp olive oil
- 1 cup diced red onion
- 1 cup marinara sauce
- 2 tsp Italian seasoning
- 2 cups chicken stock
- 1 lb ground chicken
- grated Parmesan cheese
Instructions
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 6-8 minutes.
- Add onion, tomatoes, Italian seasoning, and salt. Cook until onion softens, about 4-5 minutes.
- Stir in pasta, broth, marinara sauce, and cream. Bring to a simmer, cover, and cook for 10-12 minutes until pasta is al dente.
- Add spinach, basil, and mozzarella. Cover and cook until spinach wilts and cheese melts, about 2 minutes.
- Garnish with fresh basil and Parmesan. Serve hot.
Notes
- Use low-sodium chicken stock for better control over saltiness.
- Freshly grated Parmesan enhances flavor.
- Adjust spinach quantity based on preference.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg