Creamy Pasta Primavera with Chicken and Sausage

Ingredients

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• 10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
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• 1 tablespoon olive oil
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• 1 medium onion, chopped
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• ¼ cup red wine
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• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
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• 1 cup Swanson® Chicken Broth
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• 4 ounces uncooked penne pasta
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• ¾ cup water
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• 4 cups baby spinach
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Instructions

1. 1
   Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
2. 2
   Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
3. 3
   Stir in the tomatoes, Swanson Chicken Broth, penne, and water; heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.