Recipe courtesy of Michelle Jones
Print
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 pounds boneless, skinless chicken breast
  • 3 tablespoons olive oil, plus more for drizzling and cooking
  • Seasoned salt, such as Lawry's 
  • 2 pinches of garlic powder 
  • 2 pinches of dried thyme 
  • 1 1/2 cups fresh spinach 
  • 7 to 8 cloves garlic 
  • 4 leaves fresh basil, plus more for garnish 
  • 2 pinches of chopped fresh oregano 
  • Pinch of grated Parmesan 
  • Kosher salt and ground black pepper 
  • Two 25-ounce jars marinara sauce
  • 2 pounds pasta, such as Jovial brown rice penne rigate

Directions

Watch how to make this recipe.

Drizzle the chicken breasts with olive oil and season with the seasoned salt, garlic powder and dried thyme. Rub the mixture into the chicken. Sear on a grill pan over medium-high heat until browned on both sides but not cooked through, about 5 minutes total. Remove from the pan and chop roughly.

Add the chicken to a food processor, along with the spinach, garlic, basil, oregano, Parmesan, olive oil and salt and pepper and pulse until coarsely chopped. Transfer to a saucepan or Dutch oven and mix with the marinara sauce and a splash of olive oil. Simmer, covered, until the chicken is cooked through and the sauce is thickened, 20 to 30 minutes.

Cook the pasta according to the package directions. Toss with the Bolognese sauce and serve garnished with fresh basil.

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