Chicken and Shell Pasta with Tomato Cream Sauce and Spinach

Prep Time: 15 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Chicken tenders simmered in a tomato cream sauce with pasta shells, spinach and mozzarella pearls.

1 Tbsp olive oil

1 onion, diced

1 lb chicken tenders 

Salt and pepper, to taste

1 28-oz can crushed tomatoes 

2 cups water 

2 cups heavy cream

16 oz pasta shells, cooked and drained 

3 cloves garlic, minced

1 tsp oregano 

1 tsp onion powder

5 oz baby spinach

1 cup Parmesan cheese, grated

8 oz fresh mozzarella pearls

Basil, for garnish 

Heat a large skillet over medium-low heat with the olive oil, add onion, and chicken tenders cooking for about 3 minutes per side seasoning with salt and pepper. Remove chicken tenders to a plate and keep warm, when cooked through. Stir in the tomatoes, water, cream, pasta shells, garlic, oregano, and onion powder. Place a lid on top and cook for about 5 minutes until the sauce comes together. Then add the chicken and stir in the spinach until wilted. Top with parmesan and mozzarella, you can replace the lid for 1 minute with the heat off so the cheese gets melty, just before serving. Garnish with fresh basil leaves.