Ingredients
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1 tablespoon olive oil
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3 boneless skinless chicken breasts, cut into bite-size pieces
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2 tablespoons italian seasoning
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1/2 white onion, chopped
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2 garlic cloves, minced
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8 ounces chicken broth
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1 (29 ounce) can crushed tomatoes
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1 1/2 teaspoons salt
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1 1/2 tablespoons sugar
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2 teaspoons dried basil
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2 cups fresh Baby Spinach, chopped
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1/4 cup grated parmesan cheese
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cooked pasta
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1 green bell pepper, chopped
Instructions
- Heat olive oil in a non-stick pan over medium heat.
- Sprinkle chicken breast pieces with Italian seasoning, then add to pan. Cook, stirring occaisionally, until chicken pieces are no longer pink on the surface, about 8 minute
- Remove chicken from pan and set aside. Add onions and peppers to pan, cook 3 minutes. Add the garlic and cook an additional 3 minutes, or until garlic, onions, and peppers are soft.
- Add chicken stock and let cook down and reduce by half.
- Stir in the crushed tomatoes, salt, sugar, and basil.
- Cook, stirring frequently, about 10 minutes to let the flavors blend.
- Add in the cooked chicken, baby spinach leaves and parmesan cheese, cook an additional 5 minutes, and serve warm over your favorite pasta.