One Pot Tuscan Chicken Spaghetti
1. In high-sided skillet, heat oil over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook and stir 2 minutes or until browned. Transfer chicken to bowl.
2. In same skillet, add tomatoes; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. Add lemon juice; cook and stir 30 seconds.
3. Add spaghetti, spinach and 3 cups water; heat to a simmer. Reduce heat to low; cover and cook 5 minutes. Add chicken; cover and cook 5 minutes or until pasta is al dente, liquid is reduced to a sauce and internal temperature of chicken reaches 165°. Makes about 6 cups.
4. Serve spaghetti sprinkled with cheese.
- 15 g Total fat
- 3 g Saturated fat
- 68 mg Cholesterol
- 534 mg Sodium
- 44 g Carbohydrates
- 6 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 38 g Protein
Directions
1. In high-sided skillet, heat oil over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook and stir 2 minutes or until browned. Transfer chicken to bowl.
2. In same skillet, add tomatoes; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. Add lemon juice; cook and stir 30 seconds.
3. Add spaghetti, spinach and 3 cups water; heat to a simmer. Reduce heat to low; cover and cook 5 minutes. Add chicken; cover and cook 5 minutes or until pasta is al dente, liquid is reduced to a sauce and internal temperature of chicken reaches 165°. Makes about 6 cups.
4. Serve spaghetti sprinkled with cheese.
