Chicken Tomato And Spinach Spaghetti Recipes

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ONE-PAN TOMATO & SPINACH CHICKEN PASTA



One-Pan Tomato & Spinach Chicken Pasta image

You only need 1 pan to cook this easy pasta dish with chicken breast, tomatoes, and spinach

Provided by Swanson®

Time 40m

Number Of Ingredients 9

10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
0.25 cup red wine
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 cup Swanson® Chicken Broth
4 ounces uncooked penne pasta
0.75 cup water
4 cups baby spinach

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.

Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Cholesterol 85 mg, Fiber 6 g, Protein 45 g, SaturatedFat 2 g, Sodium 1531 mg, Fat 10 g, UnsaturatedFat 0 g

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

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