Tomato Spinach Chicken Pasta
This tomato spinach chicken pasta recipe features tender pan-fried chicken in a creamy tomato spinach sauce, perfect for busy weeknights.
Equipment
- skillet
- pot
Ingredients
Pasta and Chicken
- 8 ounces uncooked pasta
- 2 breasts chicken cut in half lengthwise
- ½ tablespoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14-ounce can tomato sauce
- ¾ cup heavy/whipping cream
- ¼ teaspoon Italian seasoning
- 2 cups fresh baby spinach packed
- Freshly grated parmesan cheese for serving, to taste
Instructions
Cooking Steps
- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner pieces. Season both sides with garlic powder and salt & pepper.
- Add butter and olive oil to a skillet over medium-high heat. Cook the chicken for about 5 minutes on each side or until cooked through, then transfer to a plate.
- Add garlic to the skillet and cook for 30 seconds.
- Add tomato paste, tomato sauce, cream, and Italian seasoning. Stir until smooth and let it simmer for 3-5 minutes to thicken.
- Cut the cooked chicken into strips.
- Season the sauce with salt & pepper, then add chicken and spinach, letting it warm through for 1-2 minutes.
- If the sauce gets too thick, add a splash of the hot pasta water. Drain the pasta and toss with the sauce, serving immediately with parmesan on top.
Notes
I don't recommend subbing the cream for something else like half-and-half because the tomatoes are likely to curdle the sauce.
Nutrition
Serving: 1servingCalories: 589kcalCarbohydrates: 52gProtein: 35gFat: 27gSaturated Fat: 13gCholesterol: 141mgSodium: 772mgPotassium: 1083mgFiber: 4gSugar: 7gVitamin A: 2736IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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