Chicken Pasta Spinach Tomatoes Recipes

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TOMATO SPINACH CHICKEN SPAGHETTI



Tomato Spinach Chicken Spaghetti image

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

1/4 cup sun-dried tomatoes (chopped, drained of oil)
2 tablespoons olive oil (drained from sun-dried tomatoes)
1/2 lb chicken (boneless and skinless (preferably, boneless skinless thighs), chopped)
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
4 roma tomatoes (chopped)
1/4 cup fresh basil leaves (chopped)
8 oz spinach (fresh)
3 garlic cloves (chopped)
8 oz spaghetti pasta
3 tablespoons olive oil ((use high quality olive oil or oil from the sun-dried tomatoes jar))

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 PASTA



Tomato Spinach Chicken Pasta image

This tremendously delicious Tomato Spinach Chicken Pasta is definitely a winner. It's quick and easy to make, incredibly rich in flavors, and can be on your table in about 30 minutes. Perfect for weeknight dinners!

Provided by Joanna Cismaru

Categories     Dinner

Time 30m

Number Of Ingredients 11

12 ounces penne pasta (rotini, or other small shaped pasta)
⅓ cup sun-dried tomatoes (chopped, drained oil reserved)
3 tablespoons olive oil (drained from sun dried tomatoes)
1 pound chicken (boneless and skinless, cut into small cubes)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
½ teaspoon red pepper flakes
6 medium tomatoes (chopped)
6 cloves garlic (minced)
10 ounces spinach (fresh)
1 cup Parmesan cheese (freshly grated)

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.

Nutrition Facts : ServingSize 1 serving, Calories 473 kcal, Carbohydrate 54 g, Protein 24 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 549 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 12 g

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

REDUCED-FAT CHICKEN, SPINACH & TOMATO PASTA



Reduced-Fat Chicken, Spinach & Tomato Pasta image

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

2 cups cooked chicken breasts, diced
1 cup fat free sodium free chicken broth
1 cup sweet onion, finely chopped
1 cup mushroom, chopped
1 tablespoon garlic, finely chopped
1/8 teaspoon nutmeg
1 cup fresh tomato, chopped
3 bunches fresh spinach, washed and chopped
1/2 cup reduced-fat feta cheese, crumbled
3/4 cup parmesan cheese or 3/4 cup romano cheese, shredded
1 cup light sour cream
fresh ground black pepper
12 ounces penne pasta or 12 ounces fettuccine pasta

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

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

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE



Chicken and Spinach Pasta Casserole Recipe image

A delicious and simple casserole filled with yummy chicken, pasta and spinach!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 13

10 oz rigatoni pasta (uncooked)
1 pkg package frozen chopped spinach (thawed and drained)
2 teaspoon olive oil
1 onion (diced)
4 teaspoon minced garlic
3 boneless, skinless chicken breasts (cubed)
14.5 ounces diced tomatoes (undrained)
24 ounces marinara sauce
3 Tablespoon tomato paste
1¼ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • Place spinach on paper towel and squeeze until almost all moisture has been removed.
  • Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  • Add chicken and cook until no longer pink, stirring occasionally.
  • Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
  • Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
  • Bake for 20 minutes and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CREAMY TOMATO-CHICKEN PASTA



Creamy Tomato-Chicken Pasta image

Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.

Provided by Chef Booyah Curtis

Time 35m

Yield 6

Number Of Ingredients 10

1 pound Chicken, broilers or fryers, thigh, meat only, raw
1 pinch chili powder, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
5 cloves garlic, minced
1 (16 ounce) can tomato sauce
1 cup heavy cream
1 (8 ounce) package fresh spinach
1 tablespoon chopped fresh basil, or to taste
1 (16 ounce) package penne pasta

Steps:

  • Pat chicken dry and season with chili powder, salt, and pepper.
  • Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
  • Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
  • While chicken mixture cooks, 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.
  • Serve chicken mixture on top of pasta.

Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g

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CREAMY SUN-DRIED TOMATO CHICKEN PASTA. - HALF BAKED HARVEST
2021-12-16 Instructions. 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside. 2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper.
From halfbakedharvest.com


CREAMY TOMATO SPINACH CHICKEN PASTA - FEASTING IS FUN
2017-06-07 Method: Making the Creamy Tomato Spinach Chicken Pasta. First of all, place a heavy bottomed pan on to the hob over a medium heat. Add the olive oil and allow to heat. At the same time place a large pan of water on a high heat, ready to cook the pasta. When the water is boiling add a teaspoon of sea salt and then the pasta and cook for 8 minutes.
From feastingisfun.com


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