Skillet Chicken Penne Pasta
This skillet chicken penne pasta is a healthy chicken pasta dish that combines tender chicken with vibrant vegetables and hearty whole wheat penne for a quick, flavorful meal. Perfect for busy weeknights, it's easy to make and delicious.
Ingredients
- 1 teaspoon olive oil
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 package (13 ounces) whole wheat penne
- 2 teaspoons olive oil For the Sauce
- 1 small onion, chopped
- 3 large carrots, cut into half circles
- 3 garlic cloves minced
- 1 teaspoon ground oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can crushed tomatoes
- ¼ cup minced flat-leaf parsley
- 4 basil leaves thinly sliced
- Salt and pepper to taste
- Grated Parmesan cheese, if desired
Instructions
- Heat 1 teaspoon of olive oil in a large nonstick skillet over medium heat.
- Add the diced chicken, season with ¼ teaspoon each of salt and pepper, and cook for about 5 minutes until just cooked through. Transfer to a bowl and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil and cook the penne according to package directions. Drain and set aside.
- For the sauce, heat 2 teaspoons of olive oil in the same skillet. Add the onion and carrots and sauté for about 5 minutes until softened.
- Stir in the minced garlic, oregano, red pepper flakes, and another ¼ teaspoon each of salt and pepper. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and bring the sauce to a boil, then lower the heat to a simmer. Cook for 10 minutes, stirring occasionally.
- Stir in the parsley and basil, then add the cooked chicken and penne back into the skillet. Toss everything to coat evenly in the sauce.
- Season to taste with additional salt and pepper if needed. Serve hot with grated Parmesan cheese, if desired.