Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
A plate of freshness and flavour. This fantastic spaghetti dish is not only a great summer pasta but is perfect all year round! Made with pasta, fresh tomatoes, sun-dried tomatoes, fresh basil, spinach, garlic, and olive oil, throw this together in under 30 minutes!
Ingredients
1/4 c sun-dried tomatoes chopped, drained of oil
2 tbsp olive oil drained from sun-dried tomatoes
1/2 pound chicken boneless and skinless (preferably, boneless skinless thighs), chopped
1/4 tsp salt
1/4 tsp red pepper flakes
1/4 tsp salt
4 Roma tomatoes chopped
1/4 c fresh basil leaves chopped
8 ounces spinach fresh
3 garlic cloves chopped
8 ounces of spaghetti pasta
3 tbsp olive oil (or high-quality olive oil or oil from the sun-dried tomatoes jar)
How to make Tomato Spinach Chicken Spaghetti
Step 1: In a large skillet, add the chopped sun-dried tomatoes and 2 tbsp olive oil (drained from sun-dried tomatoes) and heat over medium-low.
Step 2: Add the chopped chicken to the skillet.
Step 3: Then, the red pepper flakes and salt.
Step 4: Continue to cook over medium heat for about 5 minutes or until the chicken is cooked through and no longer pink.
Step 5: Add with the chicken the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook for another 3 to 5 minutes over medium heat or until the spinach wilts a bit and the tomatoes release some of the juices.
Step 6: Remove from the heat. Adjust the seasoning according to taste, then cover.
Step 7: Prepare the pasta. Cook according to the package instructions until al dente. Drain the pasta, then add to the skillet with the chicken and veggies.
Step 8: Reheat over low heat, mix well and add extra seasoning if desired. Take off the heat.
Step 9: If desired, drizzle more olive oil (high quality or from the jar from the sun-dried tomatoes) while off heat.
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
- 1/4 c sun-dried tomatoes chopped, drained of oil
- 2 tbsp olive oil drained from sun-dried tomatoes
- 1/2 pound chicken boneless and skinless (preferably, boneless skinless thighs), chopped
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 4 Roma tomatoes chopped
- 1/4 c fresh basil leaves chopped
- 8 ounces spinach fresh
- 3 garlic cloves chopped
- 8 ounces of spaghetti pasta
- 3 tbsp olive oil (or high-quality olive oil or oil from the sun-dried tomatoes jar)
Instructions
Step 1: In a large skillet, add the chopped sun-dried tomatoes and 2 tbsp olive oil (drained from sun-dried tomatoes) and heat over medium-low.
Step 2: Add the chopped chicken to the skillet.
Step 3: Then, the red pepper flakes and salt.
Step 4: Continue to cook over medium heat for about 5 minutes or until the chicken is cooked through and no longer pink.
Step 5: Add with the chicken the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook for another 3 to 5 minutes over medium heat or until the spinach wilts a bit and the tomatoes release some of the juices.
Step 6: Remove from the heat. Adjust the seasoning according to taste, then cover.
Step 7: Prepare the pasta. Cook according to the package instructions until al dente. Drain the pasta, then add to the skillet with the chicken and veggies.
Step 8: Reheat over low heat, mix well and add extra seasoning if desired. Take off the heat.
Step 9: If desired, drizzle more olive oil (high quality or from the jar from the sun-dried tomatoes) while off heat.
