Recipe Detail

Tomato Spinach Chicken Spaghetti

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Number of Servings:


  1. 1/4 cups - sun dried tomatoes choped, drained of oil
  2. 2 tablespoons - olive oil from sun dried tomatoes
  3. 1/2 pounds - chicken thighs boneless, skinless chopped; can sub chicken breasts
  4. 1/4 teaspoons - salt
  5. 1/4 teaspoons - red pepper
  6. 4 whole - roma tomatoes
  7. 1/4 cups - fresh basil chopped
  8. 8 ounces - fresh spinach
  9. 3 whole - garlic cloves
  10. 8 ounces - pasta spaghetti preferred
  11. tablespoons -
  12. -


Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.

Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.

Add red pepper flakes, and salt over all of the ingredients in the skillet.

Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.

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.

Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente.

Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.

Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes


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