Roasted Tomato Spinach Pasta with Garlic Chicken
Creamy Garlic Chicken Pasta with Roasted Tomatoes and Spinach
Ingredients:
2 cups cherry tomatoes, halved
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 cups fresh spinach
2 boneless, skinless chicken breasts
8 oz penne pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil for garnish
Directions:
Preheat oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 15-20 minutes until softened and slightly caramelized.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Season the chicken breasts with oregano, basil, salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes per side, or until golden brown and fully cooked. Remove from pan and slice.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add spinach to the skillet and cook until wilted, about 2-3 minutes.
Toss in the roasted tomatoes, cooked pasta, and sliced chicken. Stir everything to combine well. Adjust seasoning if needed.
Serve with grated Parmesan cheese and garnish with fresh basil.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings