Tomato Spinach Chicken Spaghetti Recipes

CHICKEN, TOMATO AND SPINACH SPAGHETTI

Steps:

• Heat a saucepan over medium heat and fill it halfway with water.
• Add a pinch of salt and cook the spaghetti according to the instructions on the package.
• Next, heat the olive oil in a skillet over medium heat. Add the chicken and garlic.
• When the meat is seared on all sides add the sun-dried and cherry tomatoes.
• Cook for 10 more minutes.
• Season with chili flakes and dried basil.
• Add the tomato sauce, spaghetti, and spinach. Cook and give it a good stir.
• Leave it on heat for 2 more minutes.

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.
• 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.

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.

TOMATO, SPINACH AND CHICKEN PASTA BAKE

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.

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-POT SPINACH CHICKEN PASTA RECIPE BY TASTY

Steps:

• Boil water in a large pot over high heat.
• Add 2 tablespoons of salt to water and add pasta. Cook pasta until almost al dente, or for 1-2 minutes less than the recommended cook time. Drain.
• Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt, and pepper. Brown chicken, making sure to cook through. Set chicken aside.
• Add 2 tablespoon olive oil, garlic, and red chili flakes into the pot and stir.
• Add crushed tomatoes, stirring for a few minutes.
• Add cream, stirring until incorporated.
• Add spinach and stir until the spinach cooks down and incorporates.
• Add chicken, pasta, and parmesan, stirring until pasta is evenly coated.
• Garnish with more parmesan cheese and serve!
• Enjoy!

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.

TOMATO AND SPINACH SPAGHETTI

Steps:

• Cook the spaghetti as per packet instructions. Drain and wash with plenty of hot water.
• Chop the onion, garlic, chilies and pepper. Heat the oil over medium heat and add the chopped vegetables. Fry until soft and translucent.
• Stir the tomato puree into the onions. Add the chicken stock cube followed by the two tins of tomatoes. Add the herbs, sugar and vinegar. Stir and simmer for 5 minutes.
• Add the spinach and let it wilt into the sauce. This takes about 3 minutes. Stir and season with salt and freshly ground black pepper.
• Mix the cooked spaghetti into the sauce and serve into individual bowls. Sprinkle with grated Parmesan cheese.

CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
• Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
• Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
• Stack the basil leaves and roll them up. Cut into slices and add to pan.
• Add crushed red pepper, and stir until the ingredients are fully incorporated.
• Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
• Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
• Enjoy!