Tomato Spinach Chicken Pasta
The ultimate comfort food, Tomato Spinach Chicken Pasta combines the freshness of spinach, the heartiness of chicken, and the richness of sun-dried tomatoes for a tantalizing meal. Perfect for busy weeknights or impressing guests, this easy recipe is sure to become a family favorite. Make it tonight!
Equipment
- Le Creuset 3.75-Quart Braiser
Ingredients
- 12 ounces penne pasta
- ⅓ cup sun-dried tomatoes
- 3 tablespoons olive oil
- 1 pound chicken (boneless and skinless)
- 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)
Instructions
- 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, and 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.
Notes
- Tip 1: You can use a scoop of pasta water to help with the creaminess of your sauce if your pasta gets too dry.
- Tip 2: Pack this dish with other veggies such as asparagus, broccoli, peppers, or even mushrooms.
- Tip 3: Make this chicken pasta gluten-free by using gluten-free brown-rice penne pasta instead of regular penne.
- Tip 4: Store this pasta dish in the refrigerator in an airtight container for up to 3 days.
- Tip 5: Reheat the chicken pasta in the microwave or in a skillet with a couple of tablespoons of water to loosen the sauce and pasta.