• ½ pound chicken breasts, cubed
  Choose boneless, skinless chicken breasts for lean protein. Cubing them ensures even cooking and integrates them perfectly into the pasta dish.
• 3 tbs olive oil
  A good quality extra virgin olive oil forms the base of our savory sauce and helps cook the chicken to perfection.
• 2 tbs sun-dried tomato oil
  This secret ingredient, often found in the jar of sun-dried tomatoes, infuses the dish with an extra layer of rich, tangy tomato flavor. Don’t skip it if you can help it!
• ¼ cup drained sun-dried tomatoes, chopped
  These concentrated bursts of tomato add depth and a delightful chewiness to the sauce. Ensure they are well-drained from their oil before chopping.
• 14 oz can diced tomatoes
  The backbone of our sauce, providing a fresh, bright tomato flavor and liquid for the pasta to absorb. Choose a good brand for the best results.
• 8 oz spinach
  Fresh spinach wilts down quickly, adding a beautiful color and a significant nutrient boost without overpowering the other flavors. Use fresh baby spinach for convenience.
• ¼ tsp salt
  Essential for seasoning the chicken and bringing out all the flavors in the sauce. Adjust to your personal preference.
• ¼ tsp red pepper flakes
  A touch of heat that elevates the dish. If you prefer less spice, reduce the amount, or omit entirely. For more heat, feel free to add a bit more!
• 1 tbs fresh garlic
  Minced fresh garlic is crucial for aromatic depth. Avoid pre-minced jarred garlic for the best flavor.
• ¼ cup fresh basil leaves
  Torn or roughly chopped fresh basil adds a wonderful herbaceous aroma and bright, peppery notes that are characteristic of Italian cuisine.
• 8 oz spaghetti noodles
  While spaghetti is classic, feel free to use your favorite pasta shape like penne, fettuccine, or rotini. Cook it al dente for the best texture.

1. Prepare the Aromatic Base: In a large, deep saucepan or a Dutch oven, combine 3 tablespoons of olive oil with 2 tablespoons of sun-dried tomato oil over medium heat. Add the chopped sun-dried tomatoes and sauté for about 1-2 minutes until fragrant and slightly softened. This step helps to release their intense flavor into the oil, creating a rich base for our sauce.

2. Cook the Chicken: Add the cubed chicken breasts to the saucepan. Season generously with ¼ teaspoon of red pepper flakes and ¼ teaspoon of salt. Stir well to ensure the chicken is evenly coated. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is completely cooked through and lightly browned on all sides. Ensure there is no pink visible in the center of the chicken pieces.

3. Start the Pasta: While the chicken is cooking, bring a large pot of heavily salted water to a rolling boil. Add the 8 ounces of spaghetti noodles and cook according to the package directions until al dente. This typically takes 8-10 minutes. Al dente pasta will be firm to the bite but not hard. Do not drain the pasta water just yet; you might need some for the sauce.

4. Build the Vegetable Medley: Once the chicken is cooked, add the canned diced tomatoes (undrained), fresh basil, and minced fresh garlic to the saucepan. Stir everything together. Then, add the fresh spinach, pushing it down gently into the mixture as it begins to wilt. Even if it looks like a lot of spinach, it will significantly reduce in volume.

5. Simmer and Wilt: Cook this vegetable mixture for only 3-5 minutes. During this time, the spinach will completely wilt down, and the diced tomatoes will release their juices, creating a flavorful liquid. Cover the saucepan with a lid and immediately remove it from the heat. This allows the flavors to meld without overcooking the vegetables.

6. Combine and Finish: Drain the cooked pasta thoroughly, reserving about ½ cup of the pasta water in case your sauce needs thinning. Add the drained spaghetti directly to the saucepan with the chicken and vegetable sauce. Return the saucepan to low heat and give everything a really good stir, ensuring the pasta is fully coated in the delicious sauce. Taste and adjust seasoning as needed, adding more salt, black pepper, or a drizzle of olive oil if desired for moisture and flavor. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your preferred consistency.

7. Serve and Savor: Transfer the hot Chicken, Tomato & Spinach Pasta to individual bowls. Garnish with a sprinkle of fresh basil or Parmesan cheese if you like. Serve immediately and enjoy this delightful, homemade meal!

Nutrition Facts (per serving)