|Preparation time: 7 mins||Cook time: 35 mins|
|Servings: 2||Level: Easy|
Ingredients:1 lb Chicken Thigh
14 oz Diced Tomatoes
1 cup Chicken Broth
¼ cup Spinach
½ lb Gluten Free Penne
1 Tbsp Black Olives
1 Garlic Olive Oil
Salt And Ground Black Pepper
1. Heat 2 Tbsp garlic oil in a large saucepan over medium high heat. Season 1 lb chicken with salt and pepper. Sear chicken until browned, about 6-8 minutes, then remove and set aside on a plate.
2. Add 14 oz can tomatoes, 1 cup chicken broth, 1 Tbsp olives, scraping the bottom of the pan to lift the chicken bits. Bring tomato sauce mixture up to a boil, then turn heat down to a simmer for 10 minutes.
3. While chicken simmers, cook 2 cups gluten free penne pasta according to package directions. Drain, then drizzle with garlic oil to prevent from sticking together.
4. Return chicken to the saucepan, cover, and reduce to a simmer for 10-15 minutes. Divide gluten free penne into two bowls and spoon chicken cacciatore on top. Garnish with chopped spinach.