why make this recipe
Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce is a delicious meal that combines flavors and textures perfectly. This recipe is not only tasty but also quick and simple to prepare. It’s a great way to enjoy pasta while getting some greens in your diet with the spinach. The sun-dried tomatoes add a unique flavor, and the creamy sauce brings everything together. It’s a satisfying dish for family dinners or a special night in.
how to make Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce
Ingredients:
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 chicken breasts, cut into strips
- Salt & black pepper to taste
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup chicken broth
Directions:
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken strips and season with salt and black pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another 1 minute until fragrant.
- Stir in sun-dried tomatoes and chicken broth, bringing to a simmer.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Combine the cooked spaghetti with the chicken cream sauce, tossing to coat.
- Serve warm.
how to serve Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce
Serve this dish warm, garnished with extra sun-dried tomatoes or a sprinkle of grated Parmesan cheese if you like. It pairs well with a simple side salad or crusty bread to soak up the delicious sauce.
how to store Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave. If it seems dry, add a splash of chicken broth or water while reheating.
tips to make Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce
- Make sure not to overcook the chicken to keep it juicy.
- You can add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- For a lighter version, use whole wheat or gluten-free spaghetti.
variation
For a vegetarian version, you can replace the chicken with chickpeas or tofu. You can also omit the chicken altogether and increase the amount of spinach and sun-dried tomatoes.
FAQs
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes, but sun-dried tomatoes offer a richer flavor that adds depth to the sauce.
2. Can I make this recipe ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Just cook the spaghetti fresh when you’re ready to serve.
3. What can I do if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or water instead. This will work well in the recipe.
Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce
Ingredients
Pasta and Vegetables
- 12 oz spaghetti Cook according to package instructions.
- 2 tbsp olive oil For cooking chicken.
- 2 pieces chicken breasts, cut into strips Ensure they're cut evenly for consistent cooking.
- 3 cloves garlic, minced For flavor.
- 1/2 cup sun-dried tomatoes, chopped Adds unique flavor.
- 2 cups fresh spinach Use fresh for best results.
- 1/2 cup chicken broth For the sauce.
Instructions
Preparation
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken strips and season with salt and black pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another 1 minute until fragrant.
- Stir in sun-dried tomatoes and chicken broth, bringing to a simmer.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Combine the cooked spaghetti with the chicken cream sauce, tossing to coat.
- Serve warm.