tomato spinach pasta

This chicken pasta recipe has lots of fresh ingredients: garlic, tomatoes, and spinach.&nbsp; &nbsp;This easy and quick dinner will become a family favorite!&nbsp;

Tomato Spinach Chicken Spaghetti

sun-dried tomatoes (chopped, drained of oil)

olive oil (drained

lb chicken (boneless and skinless (preferably, boneless skinless thighs), chopped)

salt

red pepper flakes

roma tomatoes (chopped)

basil leaves (chopped)

spinach (fresh)

garlic

spaghetti pasta

olive oil olive oil

Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.&nbsp;

Add chopped chicken.&nbsp; I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.&nbsp;

Add red pepper flakes, and salt over all of the ingredients in the skillet.&nbsp;&nbsp;

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.&nbsp; 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.&nbsp;

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.&nbsp;

Drain.&nbsp; Add cooked and drained pasta to the skillet with the chicken and vegetables.&nbsp;

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.&nbsp; It's optional but really tasty!&nbsp; &nbsp;Or you can add more olive oil from the jar from the sun-dried tomatoes.

What makes this Tomato and Spinach Pasta different from all the other recipes? This meatless, Mediterranean-style pasta is healthy and packed with fresh ingredients (cherry tomatoes, spinach, capers, kalamata olives, green olives, garlic, lemon juice)! This recipe has no cream, no heavy cream, no half-and-half. The pasta is smothered in a delicious lemon garlic butter sauce. The whole recipe comes together fast in 30 minutes. Serve it as a meatless main course or a side dish with your favorite meats (protein).

Tomato and Spinach Pasta

oz pasta (fettuccine

olive oil

garlic (minced)

oz cherry tomatoes (red and yellow, halved)

spinach

Kalamata olives (pitted, sliced)

green olives (pitted, sliced)

salted butter

lemon juice (or more, to taste)

capers (drained, divided)

salt and black pepper (to taste)

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.

Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.

Cook pasta

Heat a large high-sided skillet over low-medium heat. Add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on low-medium heat, stirring, for 4 minutes.

Add fresh spinach, and cook for a couple of minutes on low-medium heat until spinach wilts.

Add the remaining half of the tomatoes.

Add sliced olives.

Add cooked drained pasta and butter.

Squeeze lemon juice over pasta and stir.

Season with salt and freshly ground black pepper.

Sprinkle the remaining 2 tablespoons of capers over the pasta. Season with salt, freshly ground black pepper, and red pepper flakes.

Make the sauce and assemble

Love this recipe, the bite of the olives and capers will give this dish exceptional flavor. I’ve made this often sometimes subbing the spinach with bok Choi .
Love to see more dishes without cheese as my husband is lactose intolerant,
Thank you for sharing.

Delicious, fresh, tasty and it’s a fast and easy recipe. I put in more spinach because I wanted to use it up. It was a terrific meal.

Very tasty. Didn’t have capers so I skipped. Added a sprinkler of feta on top instead. Delicious.

Make this regularly the family loves it, it’s easy and quick and leftovers are even tastier the next day.

I simply LOVE this dish as did my husband! I should have doubled the recipe he liked it so much! Can I use Gluten free pasta in it? And how far ahead can I prepare this? 
Thank you!

This is a new favourite for us.  So easy and flavourful!  We loved it!!!

Easy and so delicious!  Modified by adding chicken….started recipe by pan frying cut up chicken tenders with McCormick salt-free bell pepper &amp; garlic seasoning…then added tomatoes, etc.  Also used whole wheat thin spaghetti.  Plan to increase tomatoes and spinach next time, but was still yummy as is.  Husband loved it…said he’d order if it was on the menu at our favorite restaurant.

So delicious!! I made a half recipe, with a bit more than half of the garlic and olives. I added the zest of that half lemon, and extra veggies - chopped mushrooms, red &amp; green peppers, omitted the red pepper flakes. Served with green salad, cold cocktail shrimp and buns on the side. More than enough for 2, with leftovers for another day. Will try to freeze one portion.

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Tomato Spinach Chicken Spaghetti

Tomato and Spinach Pasta

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