Tomato Spinach Chicken Spaghetti Quick and Easy Meal

Ingredients

• 8 oz spaghetti
• 2 tablespoons olive oil
• 2 chicken breasts boneless and skinless, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup fresh spinach, roughly chopped
• 1 2 heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• to taste salt and pepper
• for serving grated Parmesan cheese
• for garnish fresh basil leaves

Instructions

1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
4. Pour in the diced tomatoes with their juices, then stir in the dried basil, oregano, and season with salt and pepper. Let it simmer for about 5 minutes to let the flavors meld.
5. Stir in the chopped spinach and cooked chicken back into the skillet. Mix well.
6. Lower the heat, and slowly pour in the heavy cream, stirring gently until combined. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
7. Add the drained spaghetti to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes until heated through.
8. Plate the spaghetti and garnish with grated Parmesan cheese and fresh basil leaves.