Chicken Tomato Spinach Pasta

Ingredients

• 12 ounces chickpea pasta (340 g)
• 1 pound chicken breast (454 g)
• 1 tablespoon olive oil (14 g)
• 3 cups cherry tomatoes (450 g)
• 3 garlic cloves, minced (9 g)
• 3 cups baby spinach (90 g)
• 1/2 cup grated Parmesan (45 g)
• 1 teaspoon Italian seasoning (1 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 cup pasta water (120 g)
• 1/2 cup torn basil (20 g)

Instructions

1. Sear the chicken first. Cut chicken into even pieces and pat dry. Heat oil in a wide skillet over medium-high, add chicken in one layer, and wait for the first sides to brown before turning. Cook until the thickest pieces reach 165°F (74°C), then transfer them to a plate.
2. Burst the tomatoes. Add tomatoes to the same skillet with garlic, Italian seasoning, salt, and pepper. Cook until some skins split and their juices loosen the browned chicken residue, while several tomatoes remain partly intact. Press only the largest tomatoes so the sauce keeps visible red pieces.
3. Undercook and transfer pasta. Boil pasta in salted water until one minute firmer than the package target. Reserve measured cooking water before draining. Add noodles directly to the tomato skillet with half the water and toss vigorously until sauce coats the curves. Add more water only when the pan looks dry.
4. Finish off strong heat. Return chicken and fold in spinach until just collapsed. Move the skillet off the burner, scatter Parmesan gradually, and toss until glossy without clumps. The sauce should cling to each piece with almost no liquid underneath. Divide into four bowls and add basil after portioning.

Notes

• Ingredient size affects timing, so favor even cuts while allowing naturally irregular arrangement.
• The decisive finished cue is pasta that remains firm and tomato sauce glossy enough to cling without pooling; wait for it before adding the final garnish.
• Refrigerate for 4 days and reheat portions gently, keeping fresh basil separate until serving.

Nutrition Facts