Tomato Spinach Chicken Spaghetti (No Cream, No Cheese)
Ingredients
For the chicken and vegetables:
Sun-dried tomatoes: ¼ cup, oil-packed, drained and chopped
Sun-dried tomato oil: 2 tablespoons, saved from the jar
Boneless, skinless chicken: ½ pound (thighs work best), cut into bite-sized pieces
Salt: ¼ teaspoon, or to taste
Crushed red pepper flakes: ¼ teaspoon, for a gentle kick
Roma tomatoes: 4 ripe, diced
Fresh basil: ¼ cup, finely chopped
Fresh spinach: 8 oz
Garlic: 3 cloves, minced
For the pasta:
Spaghetti: 8 oz, uncooked (regular or whole wheat)
To finish:
Extra-virgin olive oil: up to 3 tablespoons (or more sun-dried tomato oil), for drizzling
Black pepper: to taste
Instructions
1. Cook the sun-dried tomatoes and chicken.
Warm the 2 tablespoons of sun-dried tomato oil in a large skillet over medium-low heat.
Add the sun-dried tomatoes and stir for about 1 minute.
Add the chicken, season with the salt and red pepper flakes, and cook for about 5 minutes, until the chicken is cooked through and no longer pink.
2. Add the fresh vegetables and basil.
Stir in the Roma tomatoes, basil, spinach, and garlic.
Raise the heat to medium and cook for 3–5 minutes, just until the spinach wilts and the tomatoes start to release their juices.
Turn off the heat, taste, and add more salt if needed.
Cover the skillet and set aside.
3. Cook the spaghetti.
Meanwhile, bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions until al dente, then drain well.
4. Toss it all together.
Add the spaghetti to the skillet with the chicken and vegetables.
Toss gently over low heat until everything is hot and well mixed.
Season with more salt and pepper if needed.
5. Finish with olive oil (optional).
For extra richness, drizzle in 1–2 tablespoons of good olive oil or a little more oil from the sun-dried tomato jar.
Toss to coat and serve warm.