A couple of weeks ago, I did an Instagram poll to help me decide what to make for dinner. The choices were Chicken Spinach Pasta and Baked Spaghetti and at the time I was grocery shopping, chicken spinach pasta was winning. The dish was so good, I wanted to share the recipe with you guys below.
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil drained from sun-dried tomatoes
- 8 oz spaghetti
- 1/4 tsp red pepper flakes
- 4 roma tomatoes, chopped can also use 12 cherry tomatoes
- 3 boneless, skinless chicken breasts
- 2/4 tsp salt
- 1/4 cup fresh basil, chopped
- 8 oz fresh spinach
- 3 cloves garlic, chopped
- 3 tbsp olive oil
- 1/2 tbsp Italian seasoning
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Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes to a large skillet, on medium-low heat.
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Add the chopped chicken and garlic to the skillet. Cook for 2 minutes.
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Add red pepper flakes, Italian seasoning, and salt over all of the ingredients in the skillet.
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As the chicken is cooking, cook pasta according to package instructions, until al dente. Drain and set the pasta to the side.
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Cook on medium heat until the chicken is cooked through and no longer pink, about another 4 minutes.
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Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
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Add the cooked pasta to the skillet with the chicken and vegetables.
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Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
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If desired, you may add more olive oil.
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