Mediterranean Chicken & Pasta Skillet

Here’s something tasty for you to try. Feel free to make changes, based on your specific dietary needs. Enjoy!!


  • 2 Tablespoons olive oil (drained from sun dried tomatoes, see below)
  • 4 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 1/2 cups low-sodium chicken broth
  • 3 cups uncooked Barilla Gluten Free penne pasta
  • 1/4 cup sun dried tomatoes, drained (reserve 2 tablespoons oil to use for sautéing, see above)
  • 1 14-oz can no-salt added diced tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup chopped fresh basil
  • 2 cups packed chopped fresh spinach
  • 1/4 cup shaved or grated parmesan cheese


  1. Using the oil drained from the sun dried tomatoes, heat in a large skillet over medium heat.
  2. Add diced onion and saute for 3 minutes. Add in minced garlic and cook for 30 seconds more. Add chicken; cook until browned, approximately 5 minutes.
  3. Stir in chicken broth and uncooked pasta. Bring to a boil, then reduce heat to low, bringing to a simmer.
  4. Cover with a lid and continue to cook 10 minutes, stirring occasionally, or until the pasta is al dente and most of the water has reduced.
  5. Remove the lid and add in the sun dried tomatoes, diced tomatoes, salt, pepper and rosemary. Continue to simmer for 5 minutes, or until most of the water is absorbed.
  6. Remove from heat and stir in the fresh basil and spinach. Sprinkle with parmesan cheese.
  7. Enjoy!