Italian Chicken and Penne Skillet

Italian Chicken and Penne Skillet

3 tablespoons olive oil, divided
2 to 3 boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper
3 teaspoons dried Italian seasoning
3 to 4 cloves garlic, minced
4 cups chicken stock
16 ounces penne pasta
1 can ( 14 ounces) diced tomatoes with basil, garlic, and oregano
1/4 cup grated Parmesan cheese
1/4 shredded Parmesan cheese
Fresh basil for garnish (optional)

In a 12-inch stainless steel casserole pan with a lid, heat 2 tablespoons oil for a minute or two. Add pieces of chicken. Season chicken with a little salt and pepper and Italian seasoning. Cook chicken pieces for a few minutes on each side until nicely browned and cooked through. Remove chicken to a plate. Add remaining oil to the skillet. Next, cook garlic in the olive oil over low heat for about 30 seconds, stirring constantly so you don’t burn it. Pour the chicken stock and dry pasta into the skillet and cover with the lid. Bring to a boil. Turn down to a simmer and stir occasionally. After about 10 minutes, add the can of chopped tomatoes with juice and the grated Parmesan cheese. Continue to cook another 4 to 5 minutes or until pasta is cooked through, stirring occasionally. If liquid is evaporating too much, add a little water. Stir in chicken. Cook another minute to warm chicken. Top pasta with shredded Parmesan cheese and fresh basil.

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