Chicken Spinach And Tomatoes Served With Spaghetti Food

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BAKED SPAGHETTI WITH CHICKEN AND SPINACH



Baked Spaghetti With Chicken and Spinach image

One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces spaghetti
2 boneless skinless chicken breast halves, cut in bite size pieces
1 tablespoon olive oil
3 garlic cloves, smashed
1/2 cup red onion, chopped
2 cups packed fresh spinach
1 (14 ounce) can stewed tomatoes (Italian style)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 dash salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
2 garlic cloves
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese
1/2 cup sharp cheddar cheese

Steps:

  • Cook spaghetti, al dente, drain and set aside.
  • Heat oil in large saucepan.
  • Add garlic and onion, cook until soft, but not browned.
  • Add chicken, brown on all sides, turning often, until no longer pink.
  • Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
  • Pulse until just chunky, not smooth.
  • Add sauce to chicken mixture.
  • Stir and simmer for 15 minutes.
  • Line an oven proof casserole with the spinach.
  • Lay the spaghetti over the spinach.
  • Pour the chicken/sauce mixture over the spaghetti.
  • Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
  • Sprinkle cheeses on top and add another dash of chili flakes if desired.
  • Bake at 400°F for 20 to 30 minutes.

SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES



Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes image

Make and share this Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes recipe from Food.com.

Provided by Joanne

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (16 ounce) package chicken sausage, casings removed
2 (12 ounce) boxes ronzoni smart taste spaghetti
1 bunch fresh spinach (washed and stems removed)
10 garlic cloves, finely chopped
2 chicken bouillon cubes
1 teaspoon crushed red pepper flakes
1 pint grape tomatoes (washed and cut in half)
2 tablespoons unsalted butter
1/4 cup olive oil, plus
1 tablespoon olive oil
salt
parmesan cheese

Steps:

  • Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
  • Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
  • When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
  • Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
  • Remove from heat, and add the cooked spaghetti. Toss well to combine.

Nutrition Facts : Calories 753, Fat 28.2, SaturatedFat 8, Cholesterol 101.1, Sodium 1155.9, Carbohydrate 97.2, Fiber 5.6, Sugar 6.4, Protein 27.8

TOMATO SPINACH CHICKEN SPAGHETTI



Tomato Spinach Chicken Spaghetti image

Tomato Basil & Spinach Chicken Spaghetti - healthy, light, Mediterranean style dinner, packed with vegetables, protein and good oils. Delicious comfort food!

Provided by Jo SB

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup sun-dried tomato, chopped, drained of oil
2 tablespoons olive oil, drained from sun-dried tomatoes
227 g boneless skinless chicken, chopped (preferably thighs)
1 dash salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes, chopped
1/4 cup fresh basil leaf, chopped
227 g fresh spinach
3 garlic cloves, chopped
170 g spaghetti or 170 g angel hair pasta
3 tablespoons high quality olive oil (optional) or 3 tablespoons oil from the sun-dried tomatoes jars (optional)

Steps:

  • Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
  • Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  • Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  • At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

Nutrition Facts : Calories 341.4, Fat 9.4, SaturatedFat 1.5, Cholesterol 36.3, Sodium 372.1, Carbohydrate 43.4, Fiber 4.1, Sugar 4.5, Protein 21.2

TOMATO, SPINACH AND CHICKEN PASTA BAKE



Tomato, Spinach and Chicken Pasta Bake image

You won't have any trouble getting kids to eat spinach when it's in a cheesy pasta bake with chicken and fresh cherry tomatoes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 10

3 cups farfalle (bow-tie pasta), uncooked
2 cups tightly packed torn fresh spinach
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. chopped fresh basil
1 can (14-1/2 oz.) diced tomatoes, drained
1 cup cherry tomatoes, halved, seeded
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for last minute.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and basil; cook and stir 3 to 4 min. or until chicken is evenly browned. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium heat 4 to 5 min. or until heated through, stirring occasionally.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining mozzarella.
  • Bake 20 min. or until heated through. Sprinkle with Parmesan.

Nutrition Facts : Calories 440, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g

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