•1. Basic Ingredients Pasta: 8–12 oz (penne, fusilli, or spaghetti). Tomatoes: 1 can (14.5 oz) diced or 1–2 pints of cherry/grape tomatoes. Spinach: 2–4 cups of fresh baby spinach. Aromatics: 2–3 cloves garlic (minced) and 1 small onion (diced). Liquid/Cream: ½ cup pasta water, broth, or heavy

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One-Pot Simmer methodThis ensures the pasta absorbs the savory chicken flavor while keeping the cleanup minimal. The Ingredients •Chicken: 1 lb boneless thighs or breasts (diced) or 2 cups shredded rotisserie chicken. •Pasta: 1.5 cups of small shapes like ditalini, orzo, or rotini. Vegetables