Tomato Spinach Chicken Pasta

  • 16 ounces medium shell pasta (or another short shaped pasta)
  • ⅓ cup sun-dried tomatoes - chopped
  • 3 tablespoons olive oil from the drained sun dried tomatoes
  • 1 pound cooked chicken, cut into small cubes (rotisserie chicken works great for this)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon red pepper flakes
  • 4 medium tomatoes, chopped
  • 4 cloves garlic, minced
  • 10 ounces fresh spinach
  • 1 cup finely grated Parmesan cheese

Cook the pasta until al dente, according to package instructions. Drain the pasta, reserving about a half cup of the cooking liquid.

While the pasta cooks, add the sun-dried tomatoes, olive oil, chicken, salt, pepper, and red pepper flakes to a large skillet, and cook over medium heat for 5 minutes. Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.

Add the drained pasta to the skillet along with the Parmesan cheese and the reserved pasta cooking liquid, and toss everything together well. Serve while hot.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

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