Chicken & Sundried Tomato Spaghettini


"Quick and easy for a week night dinner. Healthy and delicious and you can avoid resorting to take out for those busy nights of kids activities."
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. Sprinkle chicken with salt and pepper. In large nonstick skillet, heat half oil over medium high heat. Cook chicken until no longer pink, about 8 minutes. Remove and cut into pieces.
  2. Add remaining oil to pan. Cook onion over medium heat for 5 minutes.
  3. Stir in tomatoes and garlic. Cook for 1 minute. Stir in chicken broth and wine. Bring to a boil, reduce heat and simmer for 2 minutes.
  4. Stir in butter. Return chicken to pan. Sprinkle with more salt and pepper.
  5. Meanwhile, in large pot of boiling water, cook pasta, drain and return to pot, reserving 1/2 cup of the cooking liquid. Toss in spinach, chicken mixture and enough of the reserved liquid to coat. Sprinkle with Parmesan cheese.


Read all reviews 0

Other stories that may interest you