TOMATO SPINACH CHICKEN SPAGHETTI #dinner #lunch #healthyrecipe #tomato #noodle

TOMATO SPINACH CHICKEN SPAGHETTI #dinner #lunch #healthyrecipe #tomato #noodle

Tomato Spinach Chicken Spaghetti – this formula highlights pasta, crisp tomatoes, sun-dried tomatoes, new basil, spinach, garlic, and olive oil. It's an incredible Summer pasta formula! Simple and snappy! Just 30 minutes to make. An incredible method to plan chicken pasta utilizing new vegetables!

This chicken pasta has a decent assortment of crisp fixings: spinach, tomatoes, basil, garlic. Include chicken, sun-dried tomatoes and great quality olive oil to the blend – and you get a solid and light supper! So great!

This formula helps me to remember tomato spinach shrimp pasta that is likewise light and reviving! This Mediterranean style supper is pressed with vegetables, protein and great oils.

When we consider chicken pasta, we as a rule picture a pasta dish with loads of cream sauce and white cheddar. Like this chicken and bacon pasta with spinach and tomatoes in garlic cream sauce. This spinach tomato chicken pasta has no cream sauce. It's a sound form of chicken pasta. Furthermore, it suggests a flavor like solace sustenance.

TOMATO SPINACH CHICKEN SPAGHETTI #dinner #lunch #healthyrecipe #tomato #noodle

Also try our recipe : Chicken Fried Rice #dinner #rice #food #healthyrecipe #chicken

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