2 tablespoons olive oil
1/4 cup water or broth
2 boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup finely chopped onion
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Half of a 28-oz can crushed San Marzano tomatoes (freeze the other half for next time). See photo below for my favorite brand
1 bag (16 oz) frozen broccoli, cauliflower and carrots
1 cup shredded mozzarella cheese (4 oz)
1 can white beans (optional)
Heat olive oil in skillet and cook the onion, garlic and spices.
Add the frozen vegetables and 1/4 cup or broth or water and cook 5 minutes.
Add chicken and tomato sauce and bring to a boil.
Cover and cook until the chicken is cooked through, approximately 10 minutes. Stir in 1/2 pound of penne, top with mozzarella and Parmesan and cover until cheese is melted.