Servings: 6
Equipment
- medium bowl
- deep oven-safe skillet
- spatula
- oven mitts
- measuring spoons
Ingredients
- 2 tbsp butter
- 1 clove garlic minced
- 1 lb boneless skinless chicken breasts cut into cubes
- 1 tsp oregano
- 1 tsp Italian seasoning
- ½ tsp salt (to taste)
- ¼ tsp black pepper (to taste)
- ¼ cup sun-dried tomatoes drained, chopped
- 3 cups baby spinach leaves
- 8 oz penne pasta raw
- 1 jar Alfredo sauce your choice, 15 oz.
- 2 cups boiling water
- 1 ½ cups mozzarella cheese shredded
- Basil or parsley (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the chicken with garlic, Italian seasonings, oregano, salt, and pepper. Toss until the chicken is well-coated.
- Melt butter in a deep, oven-safe skillet over medium heat. Add the seasoned chicken and cook for 7-8 minutes, or until the chicken is fully cooked.
- Turn off the heat and stir in all the remaining ingredients except for the mozzarella cheese. Mix thoroughly to combine.
- Cover the skillet and transfer it to the preheated oven. Bake for 30 minutes or until the pasta is tender.
- Remove the skillet from the oven and sprinkle the mozzarella cheese on top.
- Return the skillet to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
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