Spicy Chicken Pasta
Martha Stewart
Coarse salt
½ cup penne rigate
1 boneless, skinless chicken breast half, cut into 1 inch chunks
1 plum tomato, seeded and diced
2 TBSP tomato paste
2 garlic cloves, minced
1 TBSP evoo
¼ tsp red-pepper flakes
3 cups baby spinach (3oz)
1 TBSP fresh lemon juice
In a large pot of boiling salted water, cook penne until al dente, adding chicken during last 2 minutes of cooking. Reserve ¼ cup pasta water. Drain pasta and chicken; return to pot.
To pot, add tomato, tomato paste, garlic, oil, red-pepper flakes, and spinach; season with salt. Cook over medium, tossing, until spinach is barely wilted, about 1 minute. Remove pot from heat; stir in lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt, if necessary, and serve immediately.