Tomato Spinach Chicken Spaghetti
Experience the vibrant flavors of Tomato Spinach Chicken Spaghetti, a dish that combines tender chicken, fresh spinach, and juicy tomatoes with perfectly cooked spaghetti.
Ingredients
Main Ingredients
- 8 oz spaghetti Cook according to package instructions.
- 1 lb chicken breast, cut into pieces Use lean chicken for a healthier option.
- 2 cups fresh spinach Adds color and nutrition.
- 1 can diced tomatoes (15 oz) For added flavor; drain if you prefer a thicker sauce.
- 2 cloves garlic, minced Enhances the flavor of the dish.
- 1 medium onion, diced Sauté until translucent.
- 2 tablespoons olive oil For sautéing the chicken.
- to taste salt and pepper Season to your preference.
- to taste grated Parmesan cheese (optional) Add for creamy richness.
Instructions
Cooking Instructions
- Begin by boiling water in a large pot. Add the spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta, reserving a bit of the water, and set it aside.
- In the same large pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through. Ensure the chicken reaches an internal temperature of 165°F.
- Add the diced onion to the pan with the chicken and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Pour the can of diced tomatoes into the pan, mixing well with the chicken and onions. Let it simmer for about 3-5 minutes.
- Fold in the spinach and cook for 2-3 minutes until wilted.
- Add the drained spaghetti to the pan, tossing everything together. Cook for another minute, ensuring the pasta is well coated.
- Remove from heat and serve immediately, garnished with grated Parmesan cheese.
Notes
Consider adding fresh herbs like basil or parsley for more flavor. Customize with additional veggies like bell peppers or zucchini. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.