Easy Tomato Spinach Chicken Spaghetti

Tomato Spinach Chicken Spaghetti
There are literally thousands of spaghetti combinations that you could think up.  Everyone has their tried and true spaghetti noodle, hamburger, red sauce recipe.  Heck, you probably don’t even need a recipe for that one.  That’s the one that we make over and over again, the go-to spaghetti recipe.  However, if you are anything like me, I just love to mix things up in our kitchen.  I get tired of the same things over and over, so I like new takes on classic pieces.  This variation does not disappoint!  You wouldn’t believe the flavor punch that you get when you add spinach and chicken to this recipe.  Fresh veggies are my favorite thing to work with.  I try to add them into anything and everything for a few reasons.  Number 1, vegetables are good for your body.  Number 2, we garden so we have an abundance and sometimes using them up is easier than canning or preserving them for later:) . Trust me, we do that too!

How to make Chicken Spaghetti

When you think of spaghetti you probably don’t envision chicken.  Just run with me on this one.  It works.   To throw this easy recipe for tomato spinach chicken spaghetti together, you just need to follow a few simple steps!  Cook the spaghetti and set it aside.  Put the sun-dried tomatoes into a medium bowl and mix in 2 tablespoons of the oil, the red pepper, and the salt.  Put this into a skillet and once it begins to sizzle, add the chicken.  Add the Roma tomatoes, basil, and garlic and cook this for about 30 more seconds. Reduce the heat and add the spinach. Youll cook that just until it starts to wilt.  Add the noodles and toss everything together.  Serve and enjoy!

Easy Tomato Spinach Chicken Spaghetti
Looks delicious!!! Does this make good leftovers or meal preps?

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

 Ingredients

•     1/4 cup sun-dried tomatoes chopped, drained of oil
•     1/4 teaspoon salt
•     1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
•     2 tablespoons olive oil drained from sun-dried tomatoes
•     1/4 teaspoon red pepper flakes
•     1/4 cup fresh basil leaves chopped
•     4 roma tomatoes chopped
•     1/4 teaspoon salt
•     8 oz spaghetti pasta
•     3 garlic cloves chopped
•     8 oz spinach fresh
•     3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
2. Add chopped chicken.  I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
3. Add red pepper flakes, and salt over all of the ingredients in the skillet. 
4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
5. 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.
6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
7. Cook pasta according to package instructions, until al dente.
8. Drain.  Add cooked and drained pasta to the skillet with the chicken and vegetables.
9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
10. 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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