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Best of Summer: Pasta Marinara with Chicken

Yield 8 servings (about 1 1/4 cups each)


  • 1 tablespoon olive or vegetable oil
  • 3 cups (about 1/2 pound) sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup coarsely chopped sweet yellow pepper
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups chopped fresh tomato or 2 (14 1/2-ounce) cans diced tomatoes in juice, undrained
  • 2/3 cup chopped fresh basil or 1 tablespoon dried basil leaves
  • Salt and ground black pepper to taste
  • 1 package RONZONI HEALTHY HARVEST Linguine, uncooked
  • 8 cups (about 1/2 pound) torn fresh spinach
  • Grated Parmesan cheese (optional)

How to Make It

  1. In large saucepan over medium heat, heat oil; add mushrooms, onion, yellow pepper and garlic. Cook 5 minutes, stirring occasionally; add chicken. Cook until chicken turns white. Add tomato, basil, salt and pepper; heat to boiling. Reduce heat; cook 15 minutes, uncovered, or until sauce thickens. Meanwhile, cook pasta according to package directions. Add spinach to sauce; cook 3 minutes or until spinach wilts. Toss hot pasta and sauce; sprinkle with cheese, if desired