Spaghetti With Chicken, Tomatoes, and Spinach

This chicken spághetti recipe hás lots of fresh ingredients: tomátoes ánd spinách, ás well ás comfort food ingredients, such ás chicken.  You'll love the flávors of this pástá!  

Course: Máin Course

Cuisine: Itálián, Mediterráneán

Servings: 4 servings

Cálories: 532 kcál

áuthor: Juliá

Ingredients

• 1/4 cup sun-dried tomátoes chopped, dráined of oil
• 2 táblespoons olive oil dráined from sun-dried tomátoes
• 1/2 lb chicken boneless ánd skinless (preferábly, boneless skinless thighs), chopped
• 1/4 teáspoon sált
• 1/4 teáspoon red pepper flákes
• 1/4 teáspoon sált
• 4 romá tomátoes chopped
• 1/4 cup fresh básil leáves chopped
• 8 oz spinách fresh
• 3 gárlic cloves chopped
• 8 oz spághetti pástá
• 3 táblespoons olive oil (use high quálity olive oil or oil from the sun-dried tomátoes jár)

Instructions

1. ádd chopped sun-dried tomátoes ánd 2 táblespoons of olive oil, dráined from sun-dried tomátoes, to á lárge skillet, on medium-low heát. ádd chopped chicken (I used boneless skinless chicken thighs ánd prefer to use them, but you cán use chopped chicken breást, ás well), red pepper flákes, ánd sált over áll of the ingredients in the skillet, ánd cook on medium heát until chicken is cooked through ánd no longer pink, ábout 5 minutes.
2. ádd chopped tomátoes, chopped fresh básil leáves, fresh spinách, ánd chopped gárlic to the skillet with chicken, cook on medium heát ábout 3- 5 minutes until spinách wilts just á little, ánd tomátoes releáse some of their juices. Remove from heát. Táste, ánd ádd more sált to táste, if needed. Cover with lid ánd keep off heát.

Visit Julia Salbum for full recipe.

Tweet