Tomato Spinach Chicken Spaghetti
|Sun Dried Tomatoes||0.1 cup||0.6 cup|
|Coconut Oil||0.75 tbsp||4.5 tbsp|
|Skinless, Boneless Chicken||90g||540g|
|Red Pepper Flakes||0.1 tsp||0.6 tsp|
|Fresh Basil Leaves||0.1 cup||0.6 cup|
|Fresh Spinach||3 oz||18 oz|
Add sun-dried tomatoes and oil, to a large skillet, on medium-low heat.
Add 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, you can add more high quality oil, which is really tasty.
Or you can add more olive oil from the jar from the sun-dried tomatoes.