Feb

17

By Heather ·  Print This Post

Use leftover chicken to make this quick and easy dinner. It has a thin soupy consistency, not a thick creamy one.

Chicken Spaghetti

Ingredients:

2 TBSP olive oil
1/2 onion, chopped
3 cloves garlic, minced
3-4 Cups chicken broth
1 can (15 oz.) Italian-style diced tomatoes, drained
1 tsp dried basil
salt and pepper to taste
Gluten-Free Spaghetti
2-3 Cups cooked chicken, diced
Handful of fresh baby spinach leaves, cleaned
Optional: Parmesan cheese, olives, feta cheese

Directions:

1. Heat oil in a large saucepan over medium heat; saute onion and garlic until onion is tender and translucent.
2. Stir in broth and tomatoes. Add in basil, salt, and pepper to taste. Simmer for 15 minutes over low heat.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.
4. Place cooked chicken in sauce to heat through.
5. Drop spinach in saucepan and cook for 2-3 minutes, just before serving.
6. Drain pasta and place into serving bowls.
7. Spoon sauce over hot pasta and sprinkle with Parmesan.

Additional Notes:

• For a slightly different flavor, omit the Parmesan. Instead, add kalamata olives and sprinkle with feta cheese.
• Use fresh roma tomatoes (3-4 cut up) and/or basil if you have it.

For more recipes with spinach, check out Friday Foodie Fix at The W.H.O.L.E. Gang.