Ingredients

• Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
• Diced tomatoes- 1 15oz. can
• Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
• Sliced black olives- 1 small can
• Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
• Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
STAPLES:
• Poultry Seasoning- 2 tablespoons (or salt & pepper)
• Butter - 3 tablespoons
• Olive oil - about 3 tablespoons

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
4. Remove chicken to paper towel-lined plate.
5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
Pasta:
7. Boil pasta in salted water until tender.
8. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
9. Drain pasta and transfer to serving bowl.
10. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
11. Place chicken on top of pasta.
12. Pour sauce over the chicken and pasta.