Name: Penne with Chicken, Roasted Cherry Tomatoes, and Spinach
Total time: 45 min
Yield: Serves 4
Ingredients: 1½ pounds cherry tomatoes; 5 tablespoons extra-virgin olive oil, divided; 1¾ teaspoons table salt, divided; 1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces; ½ teaspoon pepper; 2 shallots, chopped; ¼ teaspoon red pepper flakes; 2 cups chicken broth; 2 cups water; 12 ounces (3¾ cups) penne; 5 ounces (5 cups) baby spinach, chopped coarse

Why This Recipe Works

Roasting the cherry tomatoes in a very hot oven rather than adding them to the dish raw not only concentrated their sweetness but also drove off excess moisture and developed browned, jammy edges that added complexity to the sauce. Cooking the pasta directly in a measured combination of chicken broth and water rather than a large pot of boiling water served two purposes: the pasta absorbed the broth as it cooked, seasoning it from within, and the starch released by the simmering pasta thickened the remaining liquid into a glossy, clingy sauce without any cream or added thickener. Searing the chicken separately and setting it aside prevented it from overcooking while the pasta finished, and stirring it back in at the end along with its accumulated juices enriched the sauce further. Adding baby spinach to the pot in the final minute of cooking wilted it just enough so that it was tender without losing its bright color or turning slimy.

Before You Begin

You can top this pasta with chopped fresh basil or grated Parmesan cheese, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Toss tomatoes with 2 tablespoons oil and ¾ teaspoon salt on prepared sheet and roast until blistered and browned, 15 to 20 minutes.

Meanwhile, sprinkle chicken with pepper and ½ teaspoon salt. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; transfer to bowl.

Add shallots, pepper flakes, and remaining 1 tablespoon oil to pot and cook until softened, 1 to 2 minutes. Stir in broth, water, pasta, and remaining ½ teaspoon salt and bring to boil over high heat. Reduce heat to medium-low; cover; and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in bottom of pot). Stir in spinach, tomatoes, and chicken and any accumulated juices and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper to taste. Serve.