Chicken Tomato And Spinach Spaghetti Recipes

TOMATO SPINACH CHICKEN SPAGHETTI

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.

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), 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.

TOMATO SPINACH CHICKEN PASTA

Steps:

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

BAKED SPAGHETTI WITH CHICKEN AND SPINACH

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.

ONE-PAN TOMATO & SPINACH CHICKEN PASTA

Steps:

• Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
• Stir in the tomatoes, Swanson® Chicken Broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.