Ingredients

• 1 tbsp olive oil
• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 lb dried penne pasta
• 2 1/2 cups chicken broth
• 1 28-oz can diced tomatoes
• 1 tbsp Italian seasoning
• 4 cups chopped baby spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Preparation

Preheat the oven to 400°F.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts until they’re golden brown and release easily from the pan, about 6 minutes. Flip the chicken and cook for another 4 minutes. Remove the chicken breasts from the pan and set them aside.
To the same skillet add the onion and cook for 3 minutes. Add the garlic and cook for an additional 30 seconds. Add the pasta, chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a boil and then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring every 3 to 4 minutes to prevent the pasta from sticking to the bottom of the pan.
Stir in spinach and return chicken to the skillet. Top the dish with mozzarella and Parmesan cheeses.
Place dish in the oven and bake for about 10 to 15 minutes or until chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
Serve immediately or store in the refrigerator for up to 3 days.