One bite of this Tomato Spinach and Chicken Spaghetti and you will never buy jarred tomato sauce ever again. Spaghetti is tossed in a fresh and flavorful sauce with pieces of juicy chicken. Fresh spinach adds a boost of nutrients, but feel free to use other vegetables to customize to your family’s liking.
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!
How to make Chicken Spaghetti
When you think of spaghetti you probably don’t envision chicken. But 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. You’ll cook that just until it starts to wilt. Add the noodles and toss everything together. Serve and enjoy!
More Pasta Dishes
Tomato Spinach Chicken Spaghetti
Ingredients
- 8 ounces spaghetti noodles
- ¼ cup sun-dried tomatoes, julienned
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ½ pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 4 Roma tomatoes seeded and chopped
- ¼ cup fresh basil leaves, thinly sliced
- 6 cloves garlic, minced
- 8 ounces fresh spinach leaves
Instructions
- Cook the spaghetti according to package directions. Drain and rinse under warm water. Set aside.
- Remove the sun-dried tomatoes from oil (reserve the oil) to a medium bowl. Add 2 tablespoons of the reserved oil, followed by the red pepper and salt.
- To a large skillet over medium-high heat, add the sun-dried tomatoes mixture. Once the mixture begins to sizzle, add the chicken and cook until cooked through.
- Add the roma tomatoes, basil, and garlic. Cook until fragrant, about 30 seconds. Reduce the heat to medium-low and add the spinach. Cook until spinach has wilted.
- Add the spaghetti and toss to coat. Continue heating until heated through. Serve immediately.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Recipe Adapted from Julias Album. Photography by The PKP Way.
I just found you! These recipes are great!!!
Made it for first time. Will be making it again
I have made thisI know 10 times already. It is my boyfriend’s favorite pasta dish. Thanks so much for sharing!