Paul .P
Tomato Spinach Chicken Spaghetti
"Savor Tomato Spinach Chicken Spaghetti—a tasty blend of tender chicken, spinach, and tangy tomato sauce over pasta.
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Servings: 4
Equipment
Large Pot
Cutting Board
Large Skillet
Ingredients
CHICKEN:
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
SAUCE:
- 1 tablespoon garlic minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 4 Roma tomatoes seeded, chopped
- ¼ cup sun-dried tomatoes soaked in hot water, drained, chopped
- 8 ounces fresh spinach leaves
- 1 teaspoon kosher salt
- Parmesan cheese for garnish
PASTA:
- 8 ounces spaghetti noodles
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook al dente (8-10 minutes) or according to package instructions. Drain pasta and set aside.
- Season chicken cubes with salt and pepper.
- In a large skillet over medium heat, add olive oil, sun-dried tomatoes, red pepper flakes, and salt. Once hot, add chicken and cook for 4-5 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Reduce heat to medium-low. Add tomatoes, basil, and garlic. Cook for an additional 1 minute.
- Add the fresh spinach leaves. Cook until the spinach has wilted, about 5 minutes, stirring occasionally.
- Add the cooked pasta, tossing to coat.
- Serve immediately.
Notes
While Roma tomatoes are ideal for their rich flavor, you can substitute with any fresh, ripe tomatoes. Canned diced tomatoes can also work in a pinch.
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