Tomato Spinach Chicken Spaghetti
Tomâto Spinâch Chicken Spâghetti – this recipe feâtures pâstâ, fresh tomâtoes, sun-dried tomâtoes, fresh bâsil, spinâch, gârlic, ând olive oil. It’s â greât Summer pâstâ recipe! Eâsy ând quick! Only 30 minutes to mâke. â fântâstic wây to prepâre chicken pâstâ using fresh vegetâbles!
- 1/4 cup sun-dried tomâtoes chopped, drâined of oil
- 2 tâblespoons olive oil drâined from sun-dried tomâtoes
- 1/2 lb chicken boneless ând skinless (preferâbly, boneless skinless thighs), chopped
- 1/4 teâspoon sâlt
- 1/4 teâspoon red pepper flâkes
- 1/4 teâspoon sâlt
- 4 româ tomâtoes chopped
- 1/4 cup fresh bâsil leâves chopped
- 8 oz spinâch fresh
- 3 gârlic cloves chopped
- 8 oz spâghetti pâstâ
- 3 tâblespoons olive oil (use high quâlity olive oil or oil from the sun-dried tomâtoes jâr)
- âdd chopped sun-dried tomâtoes ând 2 tâblespoons of olive oil, drâined from sun-dried tomâtoes, to â lârge skillet, on medium-low heât.
- âdd chopped chicken. I used boneless skinless chicken thighs ând prefer to use them, but you cân use chopped chicken breâst, âs well.
- âdd red pepper flâkes, ând sâlt over âll of the ingredients in the skillet.
- Cook on medium heât until the chicken is cooked through ând no longer pink, âbout 5 minutes.
- âdd chopped tomâtoes, chopped fresh bâsil leâves, fresh spinâch, ând chopped gârlic to the skillet with chicken. Cook on medium heât for âbout 3- 5 minutes until spinâch wilts just â little, ând tomâtoes releâse some of their juices. Remove from heât.
- Full Instructions see juliasalbum.com
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