Tuscan Chicken with Penne Pasta

What you need:

• 2 Tbsp. olive oil, divided
• 1/2 yellow onion, diced
• 4 cloves minced garlic
• 1 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. dried basil
• 2 cans (14.5 oz each) diced tomatoes, drained
• 1 1/2 cups chicken broth
• 2 chicken breasts, died
• 1/2 cup half and half
• 3 Tbsp. all-purpose flour
• 16 oz. penne pasta
• 6 oz. fresh spinach
• 1/2 pint grape tomatoes, halved
• Fresh basil for garnish
• Parmesan cheese for garnish

Directions:

1. In a large deep skillet, heat 1 Tbsp. oil over medium heat and then add onion and cook for about 5 minutes.
2. Add garlic and cook for 1 minute or until fragrant.
3. Remove from pan and add 1 Tbsp. oil. Heat over medium high and add diced chicken. Saute until cooked through. Add onions back into skillet.
4. To the chicken and onions, add oregano, thyme, pepper, salt, dried basil, diced tomatoes, and chicken broth. Bring to a boil, then stir.
5. Meanwhile, in a large saucepan, cook pasta according to package directions. Reserve 1 cup pasta water after draining.
6. In a small bowl, whisk half-and-half and flour until smooth. Add to skillet and stir continuously until combined.
7. Simmer sauce for about 12 minutes. Add spinach during last few minutes of simmering.
8. Toss halved grape tomatoes in oil. Season with salt, pepper, and garlic powder. Roast at 425 degrees for 8 to 10 minutes. Set aside.
9. Once pasta is cooked al dente and sauce has simmered 12 minutes, add pasta to sauce. Stir. Add a little pasta water to loosen up, if needed.
10. Garnish with roasted tomatoes, fresh basil, and Parmesan.

Recipe adapted from Gal on a Mission