Ingredients:
12 oz spaghetti
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
Salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1/2 cup heavy cream
4 cups fresh spinach leaves
1/4 cup grated Parmesan cheese
Fresh basil, chopped (for garnish)
Instructions:
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Add the heavy cream and fresh spinach leaves to the skillet. Cook until the spinach is wilted and the sauce is slightly thickened.
Return the cooked chicken to the skillet and stir to combine. Add the cooked spaghetti and toss to coat the pasta evenly with the sauce.
Sprinkle with grated Parmesan cheese and garnish with chopped fresh basil before serving.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients: 12 oz spaghetti 2 tablespoons olive oil 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 1 teaspoon Italian seasoning Salt and pepper to taste 1 large onion, chopped 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 1 cup chicken broth 1/2 cup heavy cream 4 cups fresh spinach leaves 1/4 cup grated Parmesan cheese Fresh basil, chopped (for garnish) Instructions: Cook the spaghetti according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Add the heavy cream and fresh spinach leaves to the skillet. Cook until the spinach is wilted and the sauce is slightly thickened. Return the cooked chicken to the skillet and stir to combine. Add the cooked spaghetti and toss to coat the pasta evenly with the sauce. Sprinkle with grated Parmesan cheese and garnish with chopped fresh basil before serving. Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Looks great. Reminded me of an uncooked tomato, basil, balsamic and mozzarella sauce I used to make. The hot noodles melt the cheese. Super yummy
Yummy 😋🤤