Skillet Balsamic Chicken and Pasta

I adore skillet dinners - they allow you to toss a variety of ingredients into one hot pan and, when everything is ready and gorgeous, you can bring the skillet right to the table. In this case, I pan-seared cubed chicken breasts until the pieces were golden brown. Next, I seasoned the chicken with garlic, onion, and Italian seasoning - that's all you need herb- and spice-wise. The sauce is a light, broth-based blend of chicken broth, balsamic vinegar and sundried tomato paste and it thickens beautifully when combined with the pasta. The sauce might sound simple, but flavors soar thanks to the balsamic and tomato (flavors that also partner perfectly with garlic, onion and Italian seasoning). Grated parmesan cheese, served at the table, finishes the dish with a bang.

Skillet Balsamic Chicken and Pasta

12 ounces penne, or any pasta shape

1 tablespoon olive oil 

1 pound boneless skinless chicken, cubed (breasts, thighs, or a combination) 

2-3 cloves garlic, minced

1 teaspoon onion powder 

1 teaspoon Italian seasoning

2 cups chicken broth 

1/4 cup balsamic vinegar 

2 tablespoons sundried tomato paste

10 ounces baby spinach leaves

Salt and ground black pepper

Grated parmesan cheese for serving

Cook the pasta according to the package directions. Drain and set aside. 

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the garlic, onion powder, and Italian seasoning and stir to coat. Cook for 1 to 2 minutes, until the herbs are fragrant.

Whisk together the broth, balsamic and sundried tomato paste. Add the mixture to the skillet and bring to a simmer. Simmer for 2 minutes. Add the pasta and spinach and stir to combine. Cook for 1 to 2 minutes, until the spinach wilts, stirring frequently. Remove from heat and season to taste with salt and pepper. 

Serve the pasta and chicken with the parmesan sprinkled over top. 

Serves 4