PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Impressive and tasty tomato, spinach chicken spaghetti with loads of fresh ingredients. This is a family favorite weeknight meal that you can easily make in under thirty minutes.
Ingredients
½ pound chicken boneless and skinless (preferably, boneless, skinless thighs), chopped
2 tbsp olive oil, drained sun-dried tomatoes
¼ c. sun-dried tomatoes, chopped, drained of oil
¼ c. fresh basil leaves, chopped
4 Roma tomatoes, chopped
3 garlic cloves, chopped
8 ounces of spinach fresh
3 tbsp olive oil (use high-quality olive oil or oil from the sun-dried tomatoes jar)
8 ounces spaghetti pasta
¼ tsp salt
¼ tsp red pepper flakes
How to make Tomato Spinach Chicken Spaghetti
Step 1: To a large skillet, add the chopped sun-dried tomatoes and 2 tbsp of olive oil, drained from the sun-dried tomatoes over medium-low heat. Next, add the chicken, red pepper flakes, and salt. Cook for about 5 minutes over medium heat until the chicken is no longer pink and cooked through.
Step 2: To the skillet with the chicken, add the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Continue to cook for another 3 to 5 minutes over medium heat until the spinach has slightly wilted and the tomatoes release some of their juices. Then, take the skillet off the heat. If needed, add extra salt to taste and put the lid on.
Step 3: Following the package directions, cook the pasta until al dente. Drain when done and toss in the cooked and drained pasta to the skillet with the chicken and veggies.
Step 4: Return the skillet over low heat. Stir well and season with more salt and pepper according to taste. Then, remove it from the heat.
Step 5: Drizzle the dish with higher-quality olive oil. This step is optional but highly recommended. Alternately, you can add extra olive oil out of the sun-dried tomatoes jar.
Nutrition Facts:
Amount per Serving: Calories 532, Fat 27g 42%, Saturated Fat 5g 31%, Cholesterol 42mg 14%, Sodium 401mg 17%, Potassium 941mg 27%, Carbohydrates 51g 17%, Fiber 4g 17%, Sugar 6g 7%, Protein 21g 42%, Vitamin A 6090IU 122%, Vitamin C 29mg 35%, Calcium 95mg 10%, Iron 3.7mg 21%
Ingredients
- ½ pound chicken boneless and skinless (preferably, boneless, skinless thighs), chopped
- 2 tbsp olive oil, drained sun-dried tomatoes
- ¼ c. sun-dried tomatoes, chopped, drained of oil
- ¼ c. fresh basil leaves, chopped
- 4 Roma tomatoes, chopped
- 3 garlic cloves, chopped
- 8 ounces of spinach fresh
- 3 tbsp olive oil (use high-quality olive oil or oil from the sun-dried tomatoes jar)
- 8 ounces spaghetti pasta
- ¼ tsp salt
- ¼ tsp red pepper flakes
Instructions
Step 1: To a large skillet, add the chopped sun-dried tomatoes and 2 tbsp of olive oil, drained from the sun-dried tomatoes over medium-low heat. Next, add the chicken, red pepper flakes, and salt. Cook for about 5 minutes over medium heat until the chicken is no longer pink and cooked through.
Step 2: To the skillet with the chicken, add the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Continue to cook for another 3 to 5 minutes over medium heat until the spinach has slightly wilted and the tomatoes release some of their juices. Then, take the skillet off the heat. If needed, add extra salt to taste and put the lid on.
Step 3: Following the package directions, cook the pasta until al dente. Drain when done and toss in the cooked and drained pasta to the skillet with the chicken and veggies.
Step 4: Return the skillet over low heat. Stir well and season with more salt and pepper according to taste. Then, remove it from the heat.
Step 5: Drizzle the dish with higher-quality olive oil. This step is optional but highly recommended. Alternately, you can add extra olive oil out of the sun-dried tomatoes jar.
