Tomato Spinach Chicken Pasta (Print-Friendly Version)
A delicious 30-minute dinner combining tender chicken, fresh spinach, and tomatoes with pasta in a rich, flavorful sauce.
# What You'll Need:
→ Main Ingredients
01 -
12 ounces penne pasta or other small shaped pasta, cooked al dente
02 -
1/3 cup sun-dried tomatoes, chopped, oil reserved
03 -
3 tablespoons olive oil, drained from sun-dried tomatoes
04 -
1 pound boneless, skinless chicken, cut into small cubes
05 -
1/2 teaspoon salt, or to taste
06 -
1/2 teaspoon black pepper, or to taste
07 -
1/2 teaspoon red pepper flakes
08 -
6 medium tomatoes, chopped
09 -
6 cloves garlic, minced
10 -
10 ounces fresh spinach
11 -
1 cup Parmesan cheese, freshly grated
# How to Make It:
01 -
Cook the pasta al dente according to package instructions.
02 -
Place sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, and red pepper flakes in a large skillet. Cook over medium heat for 5 minutes or until the chicken is no longer pink.
03 -
Add chopped tomatoes, minced garlic, and fresh spinach to the skillet. Cook for an additional 3 minutes or until the spinach wilts slightly.
04 -
Add the drained pasta to the skillet along with 1/2 cup of the grated Parmesan cheese. Toss everything together until evenly combined.
05 -
Drizzle with olive oil, sprinkle with the remaining Parmesan cheese, and serve immediately.
# Additional Tips:
01 -
Add a scoop of pasta water to the skillet to enhance the creaminess of the sauce if needed.
02 -
Pack the dish with additional vegetables such as asparagus, broccoli, peppers, or mushrooms.
03 -
To make this dish gluten-free, substitute regular pasta with gluten-free brown-rice penne.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 -
Reheat with a couple tablespoons of water to loosen the sauce and prevent dryness.