One-Pot Spinach And Tomato Pasta

• dried whole wheat penne4 oz
• olive oil1 tablespoon
• yellow onion½
• red pepper flakes¼ teaspoon
• garlic2 clove
• diced tomato5¼ oz
• kosher salt½ teaspoon
• ground black pepper¼ teaspoon
• shredded rotisserie chicken4½ oz
• baby spinach1½ oz

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions.

2. 2

   Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat To the pot, add the olive oil, onion, red pepper flakes, and garlic.

3. 3

   Cook until fragrant, about 2 minutes.

4. 4

   Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes.

5. 5

   Season with the salt and pepper.

6. 6

   Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.

7. 7

   Store the leftovers in the fridge for the rest of the week. *Vegan/Vegetarian Substitution: Omit the shredded chicken.

8. 8

   Enjoy!