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Recipe Card
ingredients
- 2 1/2 cups pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cups mushrooms, sliced `
- 4 garlic cloves, chopped
- 1 teaspoon red chili flakes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/4 cup Red Gold Sweet Basil Tomato Paste
- 2 cans Red Gold Crushed Tomatoes
- 2 1/2 cups baby spinach
- 1/3 cup shredded Parmesan
- Kosher salt and pepper, to taste
Method
Step 1
To cook the pasta, bring a large pot of water to a boil. Add a generous amount of salt and cook the pasta al dente, following the instructions on the package.
Step 2
Heat the olive oil in a large pan and melt the butter in it.
Step 3
Add the chicken to the pan, season with salt and pepper, and cook over medium heat for 6-7 minutes until it is slightly golden.
Step 4
Add the onion and mushrooms to the pan and cook for 4-5 minutes until the mushrooms are fully cooked.
Step 5
Stir in the garlic, red chili flakes, basil, and oregano, and cook for another minute.
Step 6
Next, add the tomato paste and crushed tomatoes. Simmer the sauce and let it bubble for 5 minutes.
Step 7
Add the baby spinach and let it simmer for an additional 2-3 minutes. Then, transfer the cooked pasta to the pan and toss it well.
Step 8
Stir in the shredded Parmesan, season to taste.