Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon Cajun seasoning (divided)
  • 1 medium sweet onion (diced)
  • 1 medium green bell pepper (diced)
  • 2 cloves garlic (minced)
  • 8 ounces penne pasta
  • 2 cups chicken broth
  • 14.5 ounces canned fire-roasted diced tomatoes (drained)
  • 3/4 cups half and half
  • 2 ounces cream cheese
  • 6 ounces fresh baby spinach (rinsed and dried)

Instruction

  • Chop the chicken into 1 inch pieces.
  • Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
  • Add the chicken to the skillet and sprinkle with half of the Cajun seasoning. Cook, stirring often, until the chicken is browned, about 5 minutes.
  • Add the onion and pepper to the pan and sprinkle with the remaining seasoning. Cook 5 minutes, stirring often.
  • Add the garlic and cook for 1 minute.
  • Add the penne, chicken broth, canned tomatoes, and half and half. Stir well to combine.
  • Bring to a boil, reduce to a simmer, and cover the pot.
  • Cook for 10-12 minutes or until pasta is tender.
  • Remove the lid and stir in the cream cheese to melt.
  • Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
  • Stir well before serving.