Ingredients:

  • 12 oz penne rigate
  • 1 tbsp sea salt
  • 1.5 cups marinara sauce
  • 0.5 cup heavy cream
  • 0.5 tsp crushed red pepper flakes
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 2 cups sliced cremini mushrooms
  • 2 cups fresh baby spinach, packed
  • 2 cloves garlic, minced
  • 1 cup Roma tomatoes, diced
  • 1/4 cup fresh basil, chiffonade
  • 1 lb boneless skinless chicken breast, bite-sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Cook penne rigate 1-2 minutes less than package directions until al dente.
  2. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
  3. In a wide skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and opaque throughout. Remove chicken and set aside.
  4. In the same skillet, add mushrooms and cook undisturbed until the edges are crisp and browned. Add minced garlic and sauté for 1 minute until the aroma fills the room.
  5. Reduce heat to medium. Pour in the marinara sauce and red pepper flakes, simmering for 2 minutes. Slowly whisk in the heavy cream to create the rosa sauce.
  6. Toss in the cooked pasta, chicken, and baby spinach. Add the diced Roma tomatoes and cook until the spinach just begins to collapse. Add the reserved pasta water as needed to emulsify the sauce. Fold in the Parmesan cheese until melted.
  7. Garnish with fresh basil and serve immediately.