Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 12 oz linguine, broken in half
  • 4 cups chicken broth, low sodium
  • 1 can (14 oz) diced tomatoes with juices
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh baby spinach

Instructions:

  1. Heat the olive oil over medium high heat in your pan. Add the cubed chicken and sear until the edges are golden brown and opaque. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. Stir in the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic smells fragrant.
  3. Pour in the chicken broth and diced tomatoes. Use a wooden spoon to scrape the bottom of the pot until all the brown bits are released into the liquid.
  4. Add the dry linguine in a cross hatch pattern. Note: This prevents the noodles from clumping together in one big mass.
  5. Bring the liquid to a gentle bubble, then immediately reduce the heat to medium low.
  6. Simmer for 10-12 minutes, stirring every few minutes, until the liquid is mostly absorbed and the pasta is tender.
  7. Remove the pot from the heat entirely.
  8. Fold in the Parmesan cheese and baby spinach. Stir vigorously for 30 seconds until the spinach wilts and the sauce looks glossy.