Tomato Spinach Chicken Spaghetti

This is one of those recipes that had been floating on Pinterest.  D and I finally put it on the menu.  I thought it was off that it had sun-dried tomatoes and regular tomatoes, but it worked out. 

I would have again.

Tomato Spinach Chicken Spaghetti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 532 kcal
Adapted from: Julia

Ingredients
1/4 cup sun-dried tomatoes chopped, drained of oil
1 tablespoons olive oil drained from sun-dried tomatoes
3/4 lb chicken boneless and skinless breasts, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes chopped
1/4 cup fresh basil leaves chopped
10 oz spinach fresh
3 garlic cloves chopped
8 oz spaghetti pasta
4 tablespoons Parmesan Cheese

Instructions
Start water for pasta.

Add chopped sun-dried tomatoes and 1 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until 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, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. 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. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. 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, add Parmesan Cheese.

8 Smart Points (my additions/subtractions at 4 servings)