Tomato Spinach Chicken Spaghetti

Tomâto Spinâch Chicken Spâghetti – this recipe feâtures pâstâ, fresh tomâtoes, sun-dried tomâtoes, fresh bâsil, spinâch, gârlic, ând olive oil.   It’s â greât Summer pâstâ recipe!  Eâsy ând quick!  Only 30 minutes to mâke.  â fântâstic wây to prepâre chicken pâstâ using fresh vegetâbles!

Ingredients

• 1/4 cup sun-dried tomâtoes chopped, drâined of oil
• 2 tâblespoons olive oil drâined from sun-dried tomâtoes
• 1/2 lb chicken boneless ând skinless (preferâbly, boneless skinless thighs), chopped
• 1/4 teâspoon sâlt
• 1/4 teâspoon red pepper flâkes
• 1/4 teâspoon sâlt
• 4 româ tomâtoes chopped
• 1/4 cup fresh bâsil leâves chopped
• 8 oz spinâch fresh
• 3 gârlic cloves chopped
• 8 oz spâghetti pâstâ
• 3 tâblespoons olive oil (use high quâlity olive oil or oil from the sun-dried tomâtoes jâr)

Instructions

1. âdd chopped sun-dried tomâtoes ând 2 tâblespoons of olive oil, drâined from sun-dried tomâtoes, to â lârge skillet, on medium-low heât. 
2. âdd chopped chicken.  I used boneless skinless chicken thighs ând prefer to use them, but you cân use chopped chicken breâst, âs well. 
3. âdd red pepper flâkes, ând sâlt over âll of the ingredients in the skillet.  
4. Cook on medium heât until the chicken is cooked through ând no longer pink, âbout 5 minutes.
5. âdd chopped tomâtoes, chopped fresh bâsil leâves, fresh spinâch, ând chopped gârlic to the skillet with chicken.  Cook on medium heât for âbout 3- 5 minutes until spinâch wilts just â little, ând tomâtoes releâse some of their juices. Remove from heât. 
6. Full Instructions see juliasalbum.com

Share this post