Ingredient List
For the skillet:
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chopped onion
  • 2 tablespoons minced garlic
  • 2 ½ cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 10 ounces uncooked penne pasta
  • ¼ teaspoon crushed red pepper flakes, more or less to taste
  • ¾ cup fat-free half-and-half
  • 1 cup mozzarella cheese, shredded
Instructions
For the skillet

  • Preheat skillet to medium-high heat. Add 1 ½ tablespoon olive oil and 1 tablespoon butter. Once melted, add chicken pieces, Italian seasoning, salt and pepper. Cook about 12 minutes, until golden brown. Transfer chicken to a plate and set aside.

  • Reduce heat to medium, add the remaining olive oil. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook another minute.

  • Add chicken broth, diced tomatoes, uncooked pasta, red pepper flakes, and cooked chicken pieces. Stir and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until pasta is tender.

  • Stir in half-and-half and mozzarella cheese.

  • Remove from heat and let stand about 10 minutes, until sauce thickens.

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Instructions
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