Marry Me Chicken Brown Rice Penne

Marry Me Chicken Brown Rice Penne

Marry Me Chicken Brown Rice Penne

Marry Me Chicken Brown Rice Penne
A protein-packed weeknight dinner that only dirties one pan, there’s a reason the original version of this recipe was a ...social media sensation. In our take, we use our tender Gluten Free Penne and add the perfect ratio of cheese, fresh greens, and herbs for a quick meal the whole family will love.

Test Kitchen Notes:
- Because everything does cook in one pan (even the pasta!), use your largest skillet.
- *If you’re using dry sun-dried tomatoes, not packed in olive oil, use 3 oz. instead of 7oz.

One Pot Marry Me Chicken Pasta

Serves 4-6

Ingredients

  • 1 ½ pounds (680g) boneless skinless chicken breasts, cut into 1-2 inch pieces
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon Jovial Extra Virgin Olive Oil
  • 2 tablespoons unsalted butter
  • 3 cloves minced garlic
  • 4 cups (32 oz) low-sodium chicken broth
  • 12 oz Jovial Brown Rice Penne
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 7 oz (198g) sun-dried tomatoes, drained and roughly chopped *(see Test Kitchen Notes above)
  • 5-ounce bag baby spinach (about 4 cups)
  • ¾ cup (175ml) half-and-half
  • ¾ cup (70g) grated Parmigiano Reggiano, plus more to serve
  • Fresh basil leaves, chopped, for garnish

Instructions

  1. Place cubed chicken in a medium bowl and sprinkle generously with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. In a large skillet over medium-high heat, warm the olive oil until shimmering, and add the chicken pieces, cooking for 4-6 minutes or until cooked through. Remove chicken from the pan and set aside.
  3. Using the same pan you just cooked the chicken in, add the butter and allow it to melt. Add the minced garlic and allow it to cook for 30 seconds. Then pour in the broth and stir to deglaze the bottom of the pan, loosening up any browned bits.
  4. Add the uncooked pasta, dried spices and remaining ½ teaspoon salt and ¼ teaspoon black pepper to the pan. Stir and increase the heat to high, bringing the mixture to a boil. Decrease the heat to medium-low and cook for 11-12 minutes, or until the pasta is cooked through. Don’t worry if the pasta is still a bit saucy: the broth will continue to absorb as it sits.
  5. Add the chicken back into the pan along with the sun-dried tomatoes and spinach. Stir until the spinach wilts, 30 seconds to 1 minute.
  6. Remove from heat and stir in the Half-and-half and parmesan. Serve topped with fresh basil and more fresh grated Parmigiano, if desired.