Penne with Chicken, Roasted Cherry Tomatoes, and Spinach
By Jessica RudolphPublished on May 2, 2023
Time
45 minutes
Yield
Serves 4
Ingredients
1½ pounds cherry tomatoes 5 tablespoons extra-virgin olive oil, divided1¾ teaspoons table salt, divided1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces½ teaspoon pepper 2 shallots, chopped¼ teaspoon red pepper flakes 2 cups chicken broth 2 cups water 12 ounces (3¾ cups) penne 5 ounces (5 cups) baby spinach, chopped coarse
Before You Begin
You can top this pasta with chopped fresh basil or grated Parmesan cheese, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Toss tomatoes with 2 tablespoons oil and ¾ teaspoon salt on prepared sheet and roast until blistered and browned, 15 to 20 minutes.
- Meanwhile, sprinkle chicken with pepper and ½ teaspoon salt. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; transfer to bowl.
- Add shallots, pepper flakes, and remaining 1 tablespoon oil to pot and cook until softened, 1 to 2 minutes. Stir in broth, water, pasta, and remaining ½ teaspoon salt and bring to boil over high heat. Reduce heat to medium-low; cover; and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in bottom of pot). Stir in spinach, tomatoes, and chicken and any accumulated juices and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
1½ pounds cherry tomatoes
5 tablespoons extra-virgin olive oil, divided
1¾ teaspoons table salt, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
½ teaspoon pepper
2 shallots, chopped
¼ teaspoon red pepper flakes
2 cups chicken broth
2 cups water
12 ounces (3¾ cups) penne
5 ounces (5 cups) baby spinach, chopped coarse
Ingredients
1½ pounds cherry tomatoes
5 tablespoons extra-virgin olive oil, divided
1¾ teaspoons table salt, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
½ teaspoon pepper
2 shallots, chopped
¼ teaspoon red pepper flakes
2 cups chicken broth
2 cups water
12 ounces (3¾ cups) penne
5 ounces (5 cups) baby spinach, chopped coarse
Ingredients
1½ pounds cherry tomatoes
5 tablespoons extra-virgin olive oil, divided
1¾ teaspoons table salt, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
½ teaspoon pepper
2 shallots, chopped
¼ teaspoon red pepper flakes
2 cups chicken broth
2 cups water
12 ounces (3¾ cups) penne
5 ounces (5 cups) baby spinach, chopped coarse
Why This Recipe Works
Cooking the pasta in a controlled amount of flavorful liquid made a glossy, rich-tasting sauce, which we rounded out with oven-roasted cherry tomatoes.
Before You Begin
You can top this pasta with chopped fresh basil or grated Parmesan cheese, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Toss tomatoes with 2 tablespoons oil and ¾ teaspoon salt on prepared sheet and roast until blistered and browned, 15 to 20 minutes.
- Meanwhile, sprinkle chicken with pepper and ½ teaspoon salt. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; transfer to bowl.
- Add shallots, pepper flakes, and remaining 1 tablespoon oil to pot and cook until softened, 1 to 2 minutes. Stir in broth, water, pasta, and remaining ½ teaspoon salt and bring to boil over high heat. Reduce heat to medium-low; cover; and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in bottom of pot). Stir in spinach, tomatoes, and chicken and any accumulated juices and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper to taste. Serve.
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