Weeknight Market Inspired Tomato Chicken Pasta

Ingredients

• 8 ounces short pasta
• 1 tablespoon olive oil
• 12 ounces boneless skinless chicken breast, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fennel seeds
• 1 cup canned crushed tomatoes
• 1 cup spinach, chopped
• 1/4 cup dill, chopped
• 1/4 cup grated parmesan cheese
• Salt and black pepper, to taste

Steps

1. Boil the pasta in salted water until tender, then reserve 1/2 cup pasta water and drain the pasta.
2. Heat the olive oil in a skillet. Cook the chicken until browned, then transfer the chicken to a plate.
3. Cook the onion, garlic, and fennel seeds in the skillet until fragrant. Stir in the crushed tomatoes and spinach.
4. Return the chicken to the tomato sauce and simmer until the chicken is cooked through.
5. Toss in the pasta, reserved pasta water, dill, and parmesan cheese. Season with salt and black pepper, then serve hot.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.