Tomato Spinach Chicken Spaghetti
A delightful one-pan dish combining juicy chicken, fresh spinach, and tangy tomatoes with spaghetti, perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz spaghetti Traditional spaghetti works best for this recipe.
- 1 lb chicken breast, cut into pieces Use boneless, skinless chicken breasts for a lean option.
- 2 cups fresh spinach You can substitute with other leafy greens.
- 1 can diced tomatoes (15 oz) Choose low-sodium options for better control over salt.
- 2 cloves garlic, minced Fresh garlic for the best flavor.
- 1 medium onion, diced Shallots can be used as an alternative.
- 2 tablespoons olive oil Optimal for cooking the chicken and vegetables.
- to taste salt and pepper Adjust according to preference.
- to taste grated Parmesan cheese, optional Nutritional yeast can be a vegan substitute.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally until golden and fully cooked, and then remove from the skillet.
- In the same skillet, add diced onion and cook for about 3 minutes until soft.
- Add minced garlic and sauté for another minute, ensuring the garlic doesn’t burn.
Cooking
- Stir in the can of diced tomatoes along with the juice. Let this simmer for about 5 minutes to blend the flavors.
- Add the fresh spinach, allowing it to wilt gently for about 2 minutes.
- While the spinach wilts, cook the spaghetti according to package directions. Once cooked, drain and add the pasta directly into the skillet with the chicken and vegetables.
- Toss everything together to combine.
- Taste the dish and adjust salt and pepper as needed. Add dried Italian herbs or red pepper flakes for heat if desired.
Serving
- Plate your Tomato Spinach Chicken Spaghetti and top it with grated Parmesan cheese. Serve warm.
Notes
Consider adding fresh herbs during cooking or a splash of lemon juice before serving for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.