Chicken and spinach pasta is one of my go-to dinners because of its simplicity and doesn’t take time to put together also delicious! I used a pack of frozen spinach but you can use fresh spinach or any vegetable of your choice. If you’re using fresh spinach make sure you blanch it to remove excess water from it before adding it to the dish.
- 17.6 Oz Pasta (1 packet); cooked
- Boneless chicken thighs (dice or strip)
- 1/2 Cup chicken broth/water
- 3 Tablespoons Butter/oil
- 12 Oz Spinach (frozen/fresh)
- 2 Tomatoes (diced)
- 1 Tablespoon Tomato paste
- 1 Teaspoon Red crush pepper
- 2 Cloves Minced garlic
- 1 Onion (diced)
- Knorr bouillon powder/cube
- 1 Teaspoon Thyme
- Salt and pepper
- Parmesan cheese; optional
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Cook pasta: Boil water in a large saucepan/pot, season the water with salt and add pasta, drizzle some oil and cook according to the package instruction.
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In a bowl, add the stripped chicken and season with thyme, knorr, salt, and pepper. Combine and set aside.
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Place a large skillet over medium-high heat. Add about 2 tablespoons of butter/oil, add the chicken (single layer) and cook both sides, allow the chicken to brown before flipping to cook the other side. Remove and set aside.
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Add minced garlic and onion and saute until the onion is soft.
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Add the tomato paste, red crush pepper, and stir.
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Add the broth/water and bring to a boil.
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Add the chicken.
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Add the spinach.
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Add the pasta and combine. Check the seasoning and readjust if necessary. Immediately turn off the heat.
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Add the diced tomatoes and cheese if you're using.
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Serve and enjoy!
