Tomato Spinach Chicken Spaghetti
One bite of this Tomato Spinach Chicken Spaghetti and you will never buy jarred tomato sauce ever again. Spaghetti is tossed in a fresh and flavorful sauce with pieces of juicy chicken. Fresh spinach adds a boost of nutrients, but feel free to use other vegetables to customize to your family's liking.
One bite of this Tomato Spinach Chicken Spaghetti and you will never buy jarred tomato sauce ever again. Spaghetti is tossed in a fresh and flavorful sauce with pieces of juicy chicken. Fresh spinach adds a boost of nutrients, but feel free to use other vegetables to customize to your family's liking.
- Carbohydrate 35.5216283403813 g
- Cholesterol 0 mg
- Fat 0.862905607010667 g
- Fiber 2.45181217375419 g
- Protein 7.213159244356 g
- Saturated Fat 0.154437447441467 g
- Serving Size 1 1 Serving (142g)
- Sodium 38.5585055850667 mg
- Sugar 33.0698161666271 g
- Trans Fat 0.295002269605867 g
- Calories 179 calories
Step-by-step
- 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.
Operating within a thirty-minute total timeframe requires strict sequencing, utilizing pasta boiling time to prep aromatics while fats and proteins render concurrently in a skillet. Italian-American weeknight adaptations of pasta often rely heavily on preserved pantry items, merging shelf-stable pasta with fresh garden produce. Combining fresh roma tomatoes with oil-packed sun-dried tomatoes bridges two distinct flavor profiles, yielding both the bright acidity of raw fruit and the concentrated, umami-rich glutamates of dehydrated fruit.
- Seed roma tomatoes thoroughly before chopping to prevent excess moisture from diluting the sauce.
- Reserve oil from the sun-dried tomato jar to utilize as a flavorful cooking medium for the chicken thighs.
- Maintain medium-high heat initially to sear the chicken pieces, aiming for an internal temperature of 165 degrees Fahrenheit.
- Add minced garlic strictly for 30 seconds to prevent burning and subsequent bitterness.
- Incorporate fresh spinach at a reduced medium-low heat setting to ensure wilting without moisture release.
Thigh meat retains moisture better than breast meat during high-heat skillet applications due to higher fat distribution. Leftovers keep safely in a sealed refrigerator container for up to three days.
