Chicken & Sundried Tomato Spaghettini

KerriJ

"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."
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

  • 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.

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