Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories489 kcal (24%)
Total Fat23.7 g (34%)
Carbs34.6 g (13%)
Sugars4.7 g (5%)
Protein33.4 g (67%)
Sodium518.7 mg (26%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ cupcherry tomatos
1purple onion
2cloves of garlic
olive oil
¼ cupheavy cream
2chicken breasts
medium
salt
pepper
paprika
chilli powder
⅓ cupmozzarela cheese
1 ½ cupspenne
or other pasta
dried thyme
dried basil
garlic powder
ground cumin
red pepper flakes
dried oregano
½ cupmarinara sauce
water
basil
for garnish
parmesan
for garnish
1 handfulbaby spinach
Instructions
Step 1
Cut the chicken breasts into little cubes, put them in a bowl and add the seasonings
Bowl
Knife
chicken breasts2
salt
pepper
paprika
chilli powder
dried thyme
dried basil
garlic powder
ground cumin
red pepper flakes
dried oregano
Step 2
Put water on a pot in high heat until it’s boiling, put some salt and then add penne and reduce to medium high heat
Pot
salt
penne1 ½ cups
water
Step 3
Cut the tomatos in half and mince the garlic and onion. On medium heat drizzle olive oil and add the minced onion and garlic, close with a lid and let it here until it’s soft and golden, then add a little bit of water and the cherry tomatos, close the lid, when the tomatos are soft press them until the juice is all out.
Cast Iron Skillet
Lid
cherry tomatos¾ cup
purple onion1
cloves of garlic2
olive oil
water
Step 4
On a pan drizzle a bit of olive oil and add the chicken, cook until it’s fully cooked.
Pan
olive oil
chicken breasts2
Step 5
Strain the pasta. On the pan put the marinara sauce and 1/4 cup of water and add the pasta, and mix everything
Strainer
marinara sauce½ cup
water
Step 6
Add the spinach cover the lid, only take it out until the spinach is super soft, then add salt, the heavy cream, the mozzarella cheese and the chicken.
heavy cream¼ cup
salt
mozzarela cheese⅓ cup
baby spinach1 handful
Notes
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Delicious
Easy
Fresh
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Makes leftovers
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