This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.

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  • Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Cook's Note

If you can't find seasoned tomatoes, you can use plain tomatoes, and add a teaspoon of dried Italian seasoning.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

515 calories; 12.9 g total fat; 87 mg cholesterol; 758 mg sodium. 53.7 g carbohydrates; 42.5 g protein; Full Nutrition

Reviews (380)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2013
Tip I learned from a chef: Cook your pasta in salted boiling water for 3/4 of the recommended cooking time. Drain then add to your sauce to finish cooking. It will soak up the flavor without soaking up all the sauce. Read More
(175)

Most helpful critical review

Rating: 2 stars
08/07/2009
I was disappointed in this recipe. It was so bland even after I added more garlic and cheese! If I make this again I'll use Italian sweet sausage instead. At least then it will have some flavor. Read More
(20)
519 Ratings
  • 5 star values: 329
  • 4 star values: 121
  • 3 star values: 46
  • 2 star values: 18
  • 1 star values: 5
Rating: 5 stars
08/19/2013
Tip I learned from a chef: Cook your pasta in salted boiling water for 3/4 of the recommended cooking time. Drain then add to your sauce to finish cooking. It will soak up the flavor without soaking up all the sauce. Read More
(175)
Rating: 5 stars
08/19/2013
Tip I learned from a chef: Cook your pasta in salted boiling water for 3/4 of the recommended cooking time. Drain then add to your sauce to finish cooking. It will soak up the flavor without soaking up all the sauce. Read More
(175)
Rating: 5 stars
05/29/2009
My husband made this last night and it was excellent! He doubled the garlic and added some chopped red and green peppers. The smell as it was cooking was mouth-watering and the taste was even better. We will definitely make this again and best of all it is a great "starter" recipe that can be used in so many different ways:) Read More
(142)
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Rating: 5 stars
07/24/2009
This was fantastic! Used a Merlot wine can crushed tomatoes and penne pasta b/c that's what I had on hand. Doubled the garlic and added a little fresh basil. Will add mushrooms next time. excellent! Read More
(96)
Rating: 5 stars
06/23/2009
Oh so yummy!! The blend of flavors was excellent especially with the topping of spinach and melted mozzarella. We made it with sweet italian sausage instead and it was great! This is going on our favorites list! Next time we'll add zucchini and mushrooms to bump up the nutrition even more! Read More
(73)
Rating: 4 stars
08/19/2013
DELISH BUT NOT HEALTHY AS WRITTEN. I'm surprised at how many recipes give a false sense of health. Frying/ browning food in oil creates carcinogens so I always cook in a small amount of water or broth and add organic EEVO at the end of cooking for the health benefits. I stirred in the chopped spinach at the last minute and used organic since spinach is high in pesticides and loses nutrients when cooked. Fresh chopped tomatoes added near the end so not mushy (and some dried basil and oregano) instead of canned since acidic foods leach more chemicals from the can lining. Half quinoa and half pasta plus 1/2 can cannellini beans and it was really good. Organic cheese instead of factory farmed. And we SAVE money by eating healthy:) (and not buying unnecessary chemicals like air and fabric fresheners etc.) Thanks for the yummy base recipe! Read More
(41)
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Rating: 5 stars
08/31/2010
Yum! My picky husband loved this. I used whole wheat pasta and increased cooking time and added about a cup of chicken broth to prevent drying and scorching. Read More
(26)
Rating: 5 stars
07/14/2009
This is my all time FAVORITE pasta dish ever. It's so easy to make I make it slightly drunk early -- now that's easy!! Furthermore it's an easy base dish to add on to and it's WONDERFUL without other additions. Love it! Read More
(25)
Rating: 2 stars
08/07/2009
I was disappointed in this recipe. It was so bland even after I added more garlic and cheese! If I make this again I'll use Italian sweet sausage instead. At least then it will have some flavor. Read More
(20)
Rating: 5 stars
06/24/2009
This was fantastic! I substituted tomato strips with basil instead of diced tomatoes and added diced onion a tablespoon of Italian Herbs and a couple of Tbsp of Brown Sugar. I didn't have any Mozzarella cheese so I used a cup of grated parmesian cheese absolutely delicious. Next Time I think I'll try it with sausage instead of Chicken. Read More
(19)