Tomato Spinach Chicken Spaghetti
Flavorful chicken and fresh spinach tossed with spaghetti in a tangy tomato sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 ounces spaghetti noodles
- 1 pound boneless, skinless chicken thighs cut into 1-inch cubes
- 0.5 teaspoon kosher salt
- 0.5 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 0.25 cup sun-dried tomatoes soaked in hot water, drained, chopped
- 0.25 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 4 medium Roma tomatoes seeded, chopped
- 1 teaspoon dried basil
- 1 tablespoon garlic minced
- 8 ounces fresh spinach leaves
- parmesan cheese for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook al dente, 8 to 10 minutes. Drain and set aside.
- Season chicken cubes with 0.5 teaspoon kosher salt and 0.5 teaspoon pepper.
- Heat olive oil, sun-dried tomatoes, red pepper flakes, and 1 teaspoon kosher salt in a large skillet over medium heat. Add chicken and cook 4 to 5 minutes, stirring occasionally, until chicken reaches an internal temperature of 165°F.
- Reduce heat to medium-low. Add chopped tomatoes, dried basil, and minced garlic. Cook for 1 minute more.
- Add fresh spinach leaves and cook about 5 minutes until spinach wilts, stirring occasionally.
- Add cooked spaghetti to skillet and toss to coat in sauce. Serve immediately with parmesan cheese garnish.
Notes
This recipe is perfect for a quick and healthy weeknight dinner. Use fresh tomatoes in summer for best flavor.