A delightful and easy-to-make dish combining tender chicken, fresh spinach, and flavorful penne pasta.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Use a skillet with a thick bottom for even heat distribution.
Rub the chicken breasts with cumin, cayenne, salt, and black pepper. Place them in the skillet and cook until browned on both sides, about 3-4 minutes per side.
Ensure the chicken is evenly coated with the spices for maximum flavor.
Transfer the chicken to a baking sheet and roast in the preheated oven until fully cooked, about 6-7 minutes.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
In the same skillet, add the remaining olive oil and heat over medium heat. Add the chopped red onion and bell pepper, cooking until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the skillet.
Add the fresh spinach to the skillet, season with a pinch of salt and pepper, and cook until wilted, about 2-3 minutes.
Add the spinach in batches if needed, as it will reduce significantly in volume as it cooks.
Meanwhile, cook the penne pasta in a pot of boiling salted water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the vegetables in the skillet, tossing to mix well. Slice the roasted chicken and serve it on top or mixed in.
Garnish with freshly grated Parmesan cheese for an extra touch of flavor.
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