Tomato Spinach Chicken Spaghetti - Bestrecipe005

Ingredients 

• 1/4 cup sun-dried tomatoes chopped, drained of oil
• 2 tablespoons olive oil drained from sun-dried tomatoes
• 1/2 lb chicken boneless and skinless (preferably, boneless
  skinless thighs), chopped
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes chopped
• 1/4 cup fresh basil leaves chopped
• 8 oz spinach fresh
• 3 garlic cloves chopped
• 8 oz spaghetti pasta
• 3 tablespoons olive oil (use high quality olive oil or oil
  from the sun-dried tomatoes jar)

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive
   oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. 
2. Add chopped chicken. 
   I used boneless skinless chicken thighs and prefer to use them, but you
   can use chopped chicken breast, as well. 
3. Add red pepper flakes, and salt over all of the ingredients
   in the skillet.  
4. Cook on medium heat until the chicken is cooked through and
   no longer pink, about 5 minutes. 
5. Add chopped tomatoes, chopped fresh basil leaves, fresh
   spinach, and chopped garlic to the skillet with chicken.  Cook on medium heat for about 3- 5 minutes
   until spinach wilts just a little, and tomatoes release some of their juices.
   Remove from heat.  
6. Taste, and add more salt to taste, if needed. Cover with lid
   and keep off heat. 
7. Cook pasta according to package instructions, until al
   dente. 
8. Drain.  Add cooked and
   drained pasta to the skillet with the chicken and vegetables. 
9. Reheat on low heat, mix everything well, add more seasonings
   (salt and pepper), if desired. Remove from heat. 
10. At this point, when the pasta and vegetables are off heat,
    you can add more high-quality olive oil. 
    It’s optional but really tasty!  
    Or you can add more olive oil from the jar from the sun-dried tomatoes.

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