Tuscan Chicken Penne with Spinach

Instructions

1. Dice the onion and mince the garlic. Do not rinse the chicken. Pat it dry, cut it into bite-size pieces, and season it with half of the kosher salt and the black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. Bring a pot of water to a boil, salt the water well, and cook the penne until al dente, tender with a firm centre. Start tasting two minutes before the package time, then drain it.
3. Warm the olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until the pieces are cooked through and the thickest piece reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
4. Add the onion to the skillet with a small pinch of the remaining salt and cook until translucent and softened, about 3-4 minutes. Add the garlic and Italian seasoning and cook until fragrant, about 30-60 seconds.
5. Stir in the diced tomatoes and frozen spinach. Cook until the spinach is hot and the sauce is gently bubbling, about 4-6 minutes, then taste and adjust with salt and pepper.
6. Return the chicken and add the drained penne. Toss until coated and heated through, about 1-2 minutes, until the sauce clings to the pasta. Finish with the Parmesan cheese and serve.