Ingredients:

• Protein & Base:

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups dry pasta (penne or rotini works great)

• Sauce:

  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced

• Vegetables:

  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach leaves

• Seasoning:

  • 2 tbsp olive oil (optional, depending on the skillet use)
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

• Garnish:

  • Extra Parmesan cheese, for topping
  • Chopped parsley (optional)

Instructions:

1. Prepare the Skillet:
   Heat the Platinum Jumbo Gourmet Skillet on medium heat with its dome cover on. Once preheated, add the chicken. Cook for 4-5 minutes until golden brown. Remove the chicken and set aside.

2. Cook the Garlic:
   Without removing any chicken drippings, lower the heat slightly, add minced garlic, and sauté for about 1 minute or until fragrant. (For oil-free cooking, add a splash of broth if needed.)

3. Make the Sauce:
   Add the chicken broth, heavy cream, Italian seasoning, and uncooked pasta to the skillet. Stir to combine. Cover with the dome lid and bring to a simmer.

4. Cook the Pasta:
   Let the pasta cook in the liquid for 10-12 minutes, stirring occasionally, until tender and most of the liquid is absorbed.

5. Add the Vegetables:
   Stir in the cherry tomatoes, spinach, and cooked chicken. Cook for an additional 3-5 minutes, until the spinach wilts and the chicken is warmed through. Adjust seasoning with salt and pepper.

6. Finish with Cheese:
   Remove from heat, and mix in grated Parmesan. The residual heat will melt the cheese and thicken the sauce.

7. Serve:
   Transfer to plates or serve directly from the skillet. Garnish with extra Parmesan and parsley, if desired.