Chicken comes out extra tender after a skillet-simmer with a zesty marinara sauce, garlic and olive oil. They’ll never believe you made it in minutes.
What You Need
Original recipe yields 6 servings
1/2 lb. linguine, uncooked
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
4 cloves garlic, minced
1 Tbsp. olive oil
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 pkg. (6 oz.) baby spinach leaves
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken and garlic in hot oil in large deep skillet or Dutch oven on medium-high heat 3 min. or until chicken is no longer pink. Add sauce; simmer on medium-low heat 8 to 10 min. or until chicken is done, stirring occasionally. Add spinach; cook 1 min. or just until wilted, stirring frequently.
Drain pasta. Serve topped with chicken mixture and cheese.
For a spicier sauce, add 1/4 tsp. crushed red pepper to chicken mixture with the pasta sauce.
Garnish each serving with 1 Tbsp. chopped fresh basil.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.