TOMATO CHICKEN SPINACH PASTA
This tomato spinach chicken pasta recipe is delicious with tender pan-fried chicken nestled in a creamy tomato spinach sauce. It's quick and easy for busy weeknights!
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner pieces. Season both sides of each piece with the garlic powder and salt & pepper.
- Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes, then cook the chicken for about 5 minutes/side or until it's cooked through, then transfer the chicken to a plate.
- Add the garlic to the skillet and cook for 30 seconds.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Reduce the heat to medium. Let the sauce cook for about 3-5 minutes (let it gently bubble and it will thicken up a bit).
- Meanwhile, cut the chicken up into strips.
- Season the sauce with some salt & pepper, then add in the chicken and spinach and let it warm through for a minute or two.
- If the sauce gets too thick, add in a splash of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce (I add the pasta back to the pot it was cooked in and then pour the skillet contents into the pot). Serve immediately with parmesan cheese over top.
Nutrition Facts : Calories 589 kcal, Carbohydrate 52 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 772 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
TOMATO SPINACH CHICKEN SPAGHETTI
One bite of this Tomato Spinach 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.
Provided by Amanda Rettke-iamhomesteader.com
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 214 kcal, ServingSize 1 serving
TOMATO SPINACH CHICKEN SPAGHETTI
This chicken pasta recipe has lots of fresh ingredients: garlic, tomatoes, and spinach. This easy and quick dinner will become a family favorite!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
- Add red pepper flakes, and salt over all of the ingredients in the skillet.
- Cook on medium heat until the 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 for 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. 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. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.
Nutrition Facts : Calories 532 kcal, Carbohydrate 51 g, Protein 21 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 401 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TOMATO SPINACH CHICKEN SPAGHETTI
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
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
SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES
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
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
REDUCED-FAT CHICKEN, SPINACH & TOMATO PASTA
I wanted to create a summer dish with what I had on hand, I reviewed a number of recipes, either I didn't have all the ingredients or they had more fat content than I wanted. This is what I came up with and it turned out yummy for a lower fat recipe. I used pre-cooked chicken for speed, you can use diced fresh chicken, be sure to cook throughly before adding tomato and spinach. I recommend using Herb Ox sodium free instant chicken broth. I Hope you like this dish too!
Provided by Wind Junki 827437
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and store to the side. Spray with hot water before serving, if needed, to loosen pasta.
- Add 2-3 Tbsp of chicken broth to heated pan, add onion, mushrooms, garlic and nutmeg. Saute on mid high heat until onion is soft and mushrooms cooked, add more broth if needed to prevent sticking.
- When onions and mushrooms are cooked, add chicken and remainder of chicken broth, cook until broth is almost completely reduced, leaving barely enough liquid to allow spinach to steam.
- Add chopped tomatos to the top of chicken mixture, then layer the chopped spinach, cover and cook until spinach is steamed.
- Add the cheeses & stir, then remove from heat.
- Add the sour cream and mix well.
- Salt and Pepper to taste.
- Pour over cooked Pasta and serve immediately.
Nutrition Facts : Calories 693, Fat 19.9, SaturatedFat 9, Cholesterol 95.4, Sodium 585.9, Carbohydrate 89, Fiber 16.4, Sugar 4.6, Protein 45.2
BAKED SPAGHETTI WITH CHICKEN AND SPINACH
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
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.
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