Tomato Spinach Chicken Pasta with Garlic and Parmesan
Chicken, spinach, and diced tomatoes tossed with pasta in a light garlic sauce, with optional Parmesan for serving.
Ingredients
Main Ingredients
- 2 chicken breasts
- 8 ounces pasta any type of pasta, penne or fusilli recommended
- 2 cups fresh spinach can substitute with kale for a heartier green
- 1 can diced tomatoes
- 2 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons olive oil divided
- salt to taste
- pepper to taste
- Parmesan cheese optional, for serving
Instructions
Instructions
- Cook 8 ounces pasta in boiling water according to the package directions until al dente; drain.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the breasts on both sides until browned and 165°F in the thickest part, then transfer to a plate and slice.
- Add the remaining 1 tablespoon oil to the skillet. Cook the onion over medium heat until translucent, then stir in the garlic until fragrant.
- Add the diced tomatoes with their juices and scrape up the browned bits. Simmer gently until the liquid forms a loose sauce, then stir in the spinach until wilted.
- Add the drained pasta and toss to coat, then remove the skillet from the heat and fold in the sliced chicken and its juices. Adjust salt and pepper, divide among four plates, and add Parmesan if desired.
Notes
- Refrigerate in shallow, covered containers within 2 hours; use within 3–4 days.
- Reheat individual portions to 165°F, adding a splash of water to loosen the pasta.