| 1 box | Piccolini® Mini Penne |
| 2 tablespoons | extra virgin olive oil |
| 1 pound | chicken breast, diced |
| ½ cup | onion, chopped |
| 1 cup | tomatoes, diced |
| 3 ounces | fresh spinach |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | fresh parsley, chopped |
| ½ cup | Parmigiano cheese, grated |
HEAT oil and onion in a medium skillet over medium-high heat. Sauté for 3 minutes or until the onion is soft and translucent.
ADD the chicken, sauté for 5 minutes until the chicken is cooked almost completely through.
ADD the tomato and spinach. Sauté for 2 minutes until the spinach is wilted. Season the sauce with salt and pepper.
Meanwhile COOK the Piccolini® Mini Penne according to the package directions. Drain and toss the pasta with the sauce, add about ¾ of a cup of the pasta cooking water, if the sauce is to dry.
FINISH with the parsley and grated cheese.