Ingredients

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• 1 tbsp olive oil

• 1 lb. chicken breasts boneless and skinless, cut into 1-inch cubes, about 3 breasts

• 1 large onion chopped

• 6 cloves garlic minced

• salt and pepper to taste

• 1/4 tsp red pepper flakes

• 24 oz whole wheat penne uncooked

• 24 oz marinara sauce 1 jar

• 1 cup red wine

• 2 cups chicken broth low sodium or no sodium added

• 1 tsp dried oregano

• 3 leaves fresh basil roughly chopped

• Parmesan cheese for serving (optional)

Directions

1. Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.

2. Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.

3. Garnish and serve: Top with basil, parmesan cheese, and serve.