Creamy Tomato Chicken Pasta with Hidden Spinach

Bring a large pot of salted water to a boil. Add 15 oz of dry penne pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, finely dice 1 medium yellow onion and mince 4 cloves of garlic.

Prepare the hidden spinach: On a large cutting board, finely chop 5 oz of fresh baby spinach until it is in tiny, confetti-sized pieces so it will melt seamlessly into the sauce.

In a large skillet or Dutch oven, melt 1 tbsp of unsalted butter with 1 tbsp of olive oil over medium heat. Add the diced yellow onion and cook for 5 minutes until soft and translucent.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.

Pour in 28 oz of canned crushed tomatoes, 1/2 cup of heavy cream, and 1/2 cup of whole milk. Season with a pinch of salt and black pepper. Stir well to combine and bring to a gentle simmer over medium-low heat for 8 minutes to let the sauce thicken slightly.

Stir the finely chopped baby spinach into the simmering sauce. Cook for 2 minutes until the spinach is completely wilted and integrated.

Add the 1.5 lb of sliced leftover cooked fajita chicken breast to the skillet. Stir well to coat the chicken in the sauce. Simmer for 3 to 4 minutes until the chicken is heated through and its mild cumin and oregano seasoning infuses the tomato cream sauce.

Add the drained penne pasta and 1/2 cup of grated Parmesan cheese directly into the skillet. Toss everything together over low heat for 1 to 2 minutes until the pasta is coated and the cheese is melted. If the sauce is too thick, splash in a few tablespoons of the reserved pasta cooking water.

Portion and serve. For the 2-year-old, chop the penne and chicken into small, bite-sized pieces before serving.