Chicken, Tomato and Spinach Pasta

Ingredients

• 300g dried penne
• Salt, for seasoning and the pasta water
• 2 tbsp olive oil
• 500g chicken breast, cut into 2cm chunks
• ½ tsp black pepper
• 1 onion, finely diced
• 1 courgette, cut into 1cm chunks
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 400g canned chopped tomatoes
• 150ml chicken stock
• 100g baby spinach
• 40g Parmesan, finely grated

Instructions

1. Bring a large pot of generously salted water to a boil. Add the penne and cook according to the packet instructions until al dente. Reserve 150ml pasta water, then drain.
2. Meanwhile, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Season the chicken with ½ tsp salt and the black pepper, then cook for 6–8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the onion and courgette with a pinch of salt, then cook for 5–6 minutes until softened and lightly golden.
4. Stir in the garlic and oregano. Cook for 30 seconds until fragrant, then add the chopped tomatoes and chicken stock. Simmer for 8–10 minutes until the sauce has thickened slightly.
5. Return the chicken to the pan and stir in the spinach. Cook for 2 minutes until the spinach has wilted and the chicken is piping hot.
6. Add the drained pasta and half the Parmesan. Toss until everything is evenly coated, adding a splash of reserved pasta water if the sauce needs loosening. Taste and adjust the salt and pepper.
7. Divide between bowls and scatter over the remaining Parmesan. Serve hot.