Ingredients
- 1/4 cup sun-dried tomátoes chopped, dráined of oil
- 2 táblespoons olive oil dráined from sun-dried tomátoes
- 1/2 lb chicken boneless ánd skinless (preferábly, boneless skinless thighs), chopped
- 1/4 teáspoon sált
- 1/4 teáspoon red pepper flákes
- 1/4 teáspoon sált
- 4 romá tomátoes chopped
- 1/4 cup fresh básil leáves chopped
- 8 oz spinách fresh
- 3 gárlic cloves chopped
- 8 oz spághetti pástá
- 3 táblespoons olive oil (use high quálity olive oil or oil from the sun-dried tomátoes jár)
Instructions
- Ádd chopped sun-dried tomátoes ánd 2 táblespoons of olive oil, dráined from sun-dried tomátoes, to á lárge skillet, on medium-low heát.
- Ádd chopped chicken. I used boneless skinless chicken thighs ánd prefer to use them, but you cán use chopped chicken breást, ás well.
- Ádd red pepper flákes, ánd sált over áll of the ingredients in the skillet.
- Cook on medium heát until the chicken is cooked through ánd no longer pink, ábout 5 minutes.
- Ádd chopped tomátoes, chopped fresh básil leáves, fresh spinách, ánd chopped gárlic to the skillet with chicken. Cook on medium heát for ábout 3- 5 minutes until spinách wilts just á little, ánd tomátoes releáse some of their juices. Remove from heát.
- Táste, ánd ádd more sált to táste, if needed. Cover with lid ánd keep off heát.
- Cook pástá áccording to páckáge instructions, until ál dente.
- Dráin. Ádd cooked ánd dráined pástá to the skillet with the chicken ánd vegetábles.
- Reheát on low heát, mix everything well, ádd more seásonings (sált ánd pepper), if desired. Remove from heát.
- Át this point, when the pástá ánd vegetábles áre off heát, you cán ádd more high-quálity olive oil. It's optionál but reálly tásty! Or you cán ádd more olive oil from the jár from the sun-dried tomátoes.
This article and recipe adapted from this site