Ingredients

• 1 lb dried penne
• 1 tbsp oil
• 1 lb boneless skinless chicken breast, diced
• 2 tsp Italian seasoning
• 1 tsp smoked paprika
• 1 yellow onion, sliced
• 2 cups halved cherry tomatoes
• 1/2 cup chopped roasted red peppers
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 4 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

In a large pot of boiling water, cook the pasta according to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the chicken and season it with the Italian seasoning, smoked paprika, salt, and pepper. Cook, stirring frequently, until it begins to brown and reaches an internal temperature of 165ºF, about 5 to 6 minutes. Remove the chicken from the pan and set it aside.
Add the onions to the skillet and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the tomatoes and roasted red peppers. Cook, stirring, until the tomatoes begin to break down, about 3 to 4 minutes. Stir in the garlic and red pepper flakes. Continue to cook, stirring, until the garlic is fragrant, about 30 seconds. Return the chicken to the skillet and stir in the cooked pasta. Add the baby spinach and cook until it begins to wilt, about 2 minutes. Stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.