Tomato Spinach Chicken Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
340g (12 ounces) penne pasta, rotini, or other small shaped pasta
→ Protein
02 -
450g (1 pound) boneless skinless chicken, cut into small cubes
→ Vegetables & Aromatics
03 -
80g (⅓ cup) sun-dried tomatoes, chopped, oil reserved
04 -
6 medium fresh tomatoes, chopped
05 -
6 cloves garlic, minced
06 -
280g (10 ounces) fresh spinach
→ Oils & Seasonings
07 -
3 tablespoons olive oil (drained from sun-dried tomatoes)
08 -
½ teaspoon salt, or to taste
09 -
½ teaspoon black pepper, or to taste
10 -
½ teaspoon red pepper flakes
→ Cheese
11 -
100g (1 cup) freshly grated Parmesan cheese
# Step-by-Step Directions:
01 -
Cook the pasta al dente according to package instructions. Reserve a small amount of pasta water before draining.
02 -
In a large skillet over medium heat, combine the sun-dried tomatoes, reserved olive oil, chicken pieces, salt, pepper, and red pepper flakes. Cook for 5 minutes or until the chicken is no longer pink.
03 -
Add the chopped fresh tomatoes, minced garlic, and spinach to the skillet. Cook for an additional 3 minutes or until the spinach begins to wilt.
04 -
Add the drained pasta to the skillet along with half of the Parmesan cheese. Toss thoroughly to combine all ingredients.
05 -
Drizzle with additional olive oil and sprinkle with the remaining Parmesan cheese. Serve immediately while hot.
# Helpful Notes:
01 -
Add a splash of reserved pasta water if the dish becomes too dry.
02 -
Customize with additional vegetables like asparagus, broccoli, bell peppers, or mushrooms.
03 -
For a gluten-free version, substitute with brown-rice penne pasta.
04 -
Store in an airtight container in the refrigerator for up to 3 days.
05 -
When reheating, add a couple tablespoons of water to restore moisture.