Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
  • 1 large onion (chopped)
  • 6 cloves garlic (minced)
  • salt and pepper to taste
  • ¼ teaspoon red pepper flakes
  • 8 ounce penne (uncooked)
  • 24 ounce marinara sauce (1 jar)
  • 1 cup red wine
  • 2 cups chicken broth (low sodium or no sodium added)
  • 1 teaspoon dried oregano
  • 3 leaves fresh basil (roughly chopped)
  • Parmesan cheese (for serving (optional))

Instruction

  • Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
  • Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
  • Garnish and serve: Top with basil, parmesan cheese, and serve.