I wish I could come up with a more savvy name for this, because it’s *so* delicious and will now be a regular part of our recipe rotation (when the 13-year-old says he gives it a 10/10 you know it’s good!) I found the original recipe here and adjusted it a bit, and served it for the kids on regular yummy carb-filled spaghetti and opted to use spaghetti squash for myself. Don’t be deterred by spaghetti squash – you do not need to bake it for 40 minutes in the oven – mine is ready in the microwave in less than 10.
Chicken Spinach and Tomato Pasta
- 3 boneless, skinless chicken breasts (cut into bite size pieces)
- 1 tbsp olive oil
- 3 garlic cloves minced
- 10-20 cherry tomatoes cut into halves
- 5 oz spinach (I used about a half of a 312g container)
- 1 jar marina sauce
- ½ cup fresh basil
- ½ tsp crushed red pepper flakes
- If using spaghetti squash, follow the link in the blog post to prepare. Otherwise, start a pot of water to boil spaghetti.
- Heat olive oil in a large pan and add chicken (you can season the chicken with salt and pepper before hand), along with the crushed garlic and cook until no longer pink.
- Add tomatoes and spinach and cook until the spinach has wilted – about 2-3 minutes.
- Add marina sauce, basil and crushed red pepper flakes. Stir until the ingredients are fully mixed.
- That's it! Serve over spaghetti squash or spaghetti noodles (really, any noodles would work with this recipe!
The beauty of this easy recipe is that you can add as little or as much of the chicken, tomatoes, basil and spinach as you like. If you want it with a bit more kick, double up on the crushed red pepper. If you love basil, toss in a little more! Leftovers are also really tasty!