Chicken Parmesan Penne

Instructions

1. 1

   Choose small penne with a 7-minute package cooking time. Mince the garlic and grate the cheeses if needed. Cut the raw boneless, skinless chicken breast into thin, bite-size pieces about 1 cm thick.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken and salt; cook for 2 minutes, stirring. Add the garlic and oregano and stir for 30 seconds. The chicken will finish cooking with the pasta.

3. 3

   Add the marinara sauce and 500 ml water. Cover, increase the heat to high and bring to a brisk simmer, about 3 minutes.

4. 4

   Stir in the dry penne. Reduce the heat to medium-low, cover and maintain a steady simmer for about 8 minutes, stirring thoroughly every 2 minutes and replacing the lid. Although the package time is 7 minutes, allow approximately 1 extra minute for cooking in sauce. Stir in the spinach during the final minute.

5. 5

   Check that the pasta is tender and the thickest chicken pieces reach 165°F/74°C on a food thermometer; continue simmering if needed. The sauce should cling to the pasta. If it looks loose, stir uncovered over medium-high heat for 30 seconds.

6. 6

   Reduce the heat to low. Stir in the Parmesan, scatter the mozzarella over the top, then cover for 1 minute until melted. Divide into four servings.