Tomato Spinach Chicken Pasta
User Reviews
4.8
Tomato Spinach Chicken Pasta
Description
The recipe starts by cooking pasta al dente while chicken cubes sauté in olive oil infused with sun-dried tomatoes. Seasonings like salt, black pepper, and red pepper flakes add mild heat. Fresh chopped tomatoes and minced garlic join the skillet, cooking briefly until spinach wilts and flavors meld. The drained pasta is then combined with the chicken mixture and Parmesan cheese, blending the components evenly.
The finished dish balances textures between tender pasta, juicy tomatoes, and spinach, with Parmesan contributing a rich, savory element. Olive oil from the sun-dried tomatoes creates a flavorful base without heavy sauces.
This pasta serves well as a main course for lunch or dinner. Additional vegetables can be included to increase variety and nutrients. Drizzling extra olive oil before serving heightens richness.
Leftovers keep refrigerated up to three days and reheat best with additional water or pasta water to loosen the sauce. Gluten-free penne can be used to accommodate dietary needs.
Ingredients
- 12 ounces penne pasta rotini, or other small shaped pasta
- ⅓ cup sun-dried tomatoes chopped, drained oil reserved
- 3 tablespoons olive oil drained from sun dried tomatoes
- 1 pound chicken boneless and skinless, cut into small cubes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon red pepper flakes
- 6 medium tomato chopped
- 6 cloves garlic minced
- 10 ounces spinach fresh
- 1 cup Parmesan Cheese freshly grated
Instructions
- Cook the pasta: Cook the pasta al dente, according to package instructions.
- Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
- Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
- Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
- Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.
Notes
- Add reserved pasta water when reheating to restore sauce consistency if it thickens.
- Vegetables like asparagus, broccoli, peppers, or mushrooms can be added for more flavor and nutrition.
- Use gluten-free penne to make this dish suitable for gluten-free diets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid drying out the chicken and pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 549mg | 23% |
| Potassium | 892mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6850IU | 137% |
| Vitamin C | 23mg | 26% |
| Calcium | 300mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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