Easy Chicken With Tomatoes And Spinach Food

CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS

Steps:

• Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
• Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
• Set the chicken aside on a plate and cover with foil while you make the sauce.
• Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
• Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
• Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
• Finally stir through the baby spinach until it has just wilted.
• Place the chicken pieces back in the sauce to gently reheat for a moment or two.
• Serve immediately

SUNNY'S EASY BRAISED TOMATO CHICKEN AND SPINACH WITH FETTUCCINE

Steps:

• Season the chicken generously with salt and pepper. In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat. Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan. Cook until golden brown, flipping and browning on all sides. The purpose isn't to fully cook them here, just to get color. Remove the chicken to a plate.
• Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan. Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes.
• Add the black olives, chile flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.
• Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.

EASY CHICKEN WITH TOMATOES AND SPINACH

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
• Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)

Steps:

• Thaw spinach completely in a colander lined with a few paper towels.
• This may take a few hours.
• Squeeze spinach completely dry.
• Set aside.
• Cut up chicken into bite size pieces.
• Brown in a skillet.
• Keep warm.
• Cook penne according to package.
• Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
• Bring to a simmer on low heat, stirring occasionally.
• Continue simmering for 10 minutes or so.
• When pasta is done, drain and place in a large serving bowl.
• Add chicken and stir.
• Add Alfredo mixture and stir again.
• Serve right away with garlic bread.

SPINACH AND TOMATOES

Steps:

• Combine spinach, tomatoes, onion and herbs in a small saucepan.
• Heat to boiling then simmer 7-10 minutes or until onions are cooked.
• Serve, passing parmesan and vinegar at the table for each person to add as they prefer.

TOMATO SPINACH CHICKEN SPAGHETTI

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.

CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Cook the pasta according to the package instructions.
• While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
• Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
• Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
• To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
• Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
• When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
• Remove from the heat, transfer to a plate and grate some more parmesan on top.
• Serve immediately!

SPINACH PESTO BAKED CHICKEN

Steps:

• Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
• Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
• Cover the top with mozzarella cheese.
• Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!

CREAMY TUSCAN CHICKEN SKILLET RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken breasts then season with salt, pepper and oregano. Cook chicken 8 minutes per side.
• Once chicken is cooked, remove from skillet and set aside.
• Add butter and chicken broth, cook over medium heat until butter is melted. Whisk in flour. Sauce will begin to thicken.
• Add onion and garlic and cook one minute. Then add spinach, cherry tomatoes and lemon juice, cook one more minute while the spinach begins to wilt.
• Stir in heavy cream and parmesan cheese. Add chicken and reduce the temperature to low. Simmer 15 minutes.
• Chicken is done when internal temperature reaches 160F.
• Serve over pasta, rice, or by itself!

CHICKEN TORTELLINI SOUP

Steps:

• Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.
• Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.
• Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
• Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.
• To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!