Chicken and Spinach Penne

the goods:

8 oz. penne rigate

2 boneless, skinless chicken breasts, cut into 1-inch chunks

2 plum tomatoes, seeded and diced

4 tablespoons tomato paste

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1/4 teaspoon red pepper flakes

6 cups baby spinach

2 tablespoons fresh lemon juice

• In a large pot of boiling salted water, cook penne for 3 minutes, add chicken and continue to cook until both pasta and chicken are both done. Reserve 1/4 pasta water. Drain pasta and chicken.

• Return pot to medium heat, add oil and garlic; cook for 1 minute until fragrant. Add tomatoes, tomato paste, red pepper flakes, spinach and reserved pasta water. Cook until spinach is barely wilted.

• Add pasta and chicken back to pot. Stir to combine. Add lemon juice and season with salt and pepper. Toss and serve!