Juicy chicken tossed with tender spaghetti, fresh spinach, and a garlicky tomato sauce. A comforting yet fresh pasta dish perfect for weeknight dinners.
Ingredients (Serves 4)
-
8 oz spaghetti (or whole-wheat)
-
2 boneless, skinless chicken breasts, sliced
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1 can (14–15 oz) diced tomatoes
-
1 cup cherry tomatoes, halved
-
3 cups fresh spinach
-
1 tsp Italian seasoning
-
½ tsp chili flakes (optional)
-
Salt & black pepper to taste
-
¼ cup grated Parmesan (optional)
-
Fresh basil or parsley for garnish
Instructions
-
Cook spaghetti according to package directions; reserve ½ cup pasta water.
-
Heat olive oil in a large skillet; season and cook chicken until golden. Remove and set aside.
-
In the same skillet, sauté garlic, add diced tomatoes, cherry tomatoes, Italian seasoning, salt, and pepper. Simmer 5–7 minutes.
-
Stir in spinach until wilted, then return chicken to the pan.
-
Add cooked spaghetti and a splash of pasta water; toss until coated.
-
Finish with Parmesan and fresh herbs. Serve warm.
Tips & Variations
-
Use chicken thighs for extra juiciness
-
Swap spaghetti for zucchini noodles for low-carb
-
Add olives or capers for a Mediterranean twist
Q & A
Q: Can I make this dairy-free?
A: Yes, simply skip the Parmesan.
Q: Can I meal-prep this?
A: Absolutely—stores well in the fridge for 3 days.
Q: Is this anti-inflammatory?
A: Yes! Tomatoes, spinach, olive oil, and garlic support anti-inflammatory eating.
