Chicken Parmesan Penne Pasta Toss

READY IN: 30mins




  • Fill a large pasta pot with water and place it over high heat.
  • Once the water comes up to a boil, salt it and drop in the pasta.
  • Cook the pasta to al dente according to package directions.
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
  • Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
  • Add the tomatoes and cover the pan with a lid.
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
  • Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.