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INGREDIENTS- 1/4 cup sun-drìed tomatoes chopped, draìned of oìl
- 2 tablespoons olìve oìl draìned from sun-drìed tomatoes
- 1/2 lb chìcken boneless and skìnless (preferably, boneless skìnless thìghs), chopped
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 4 roma tomatoes chopped
- 1/4 cup fresh basìl leaves chopped
- 8 oz spìnach fresh
- 3 garlìc cloves chopped
- 8 oz spaghettì pasta
- 3 tablespoons olìve oìl (use hìgh qualìty olìve oìl or oìl from the sun-drìed tomatoes jar)
INSTRUCTIONS
- Add chopped sun-drìed tomatoes and 2 tablespoons of olìve oìl, draìned from sun-drìed tomatoes, to a large skìllet, on medìum-low heat. Add chopped chìcken (ì used boneless skìnless chìcken thìghs and prefer to use them, but you can use chopped chìcken breast, as well), red pepper flakes, and salt over all of the ìngredìents ìn the skìllet, and cook on medìum heat untìl chìcken ìs cooked through and no longer pìnk, about 5 mìnutes.
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- Original link recipe >>>>>>>>>> HERE.........
source http://www.toprecipespedia.com/2018/12/tomato-spinach-chicken-spaghetti.html
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