Tomato Spinach Chicken Spaghetti

Ingredients

• 1/4 cup sun-dried tomātoes chopped, drāined of oil
• 2 tāblespoons olive oil drāined from sun-dried tomātoes
• 1/2 lb chicken boneless ānd skinless (preferābly, boneless skinless thighs), chopped
• 1/4 teāspoon sālt
• 1/4 teāspoon red pepper flākes
• 1/4 teāspoon sālt
• 4 romā tomātoes chopped
• 1/4 cup fresh bāsil leāves chopped
• 8 oz spināch fresh
• 3 gārlic cloves chopped
• 8 oz spāghetti pāstā
• 3 tāblespoons olive oil (use high quālity olive oil or oil from the sun-dried tomātoes jār)

Instructions

2. ādd chopped sun-dried tomātoes ānd 2 tāblespoons of olive oil, drāined from sun-dried tomātoes, to ā lārge skillet, on medium-low heāt. 
3. ādd chopped chicken.  I used boneless skinless chicken thighs ānd prefer to use them, but you cān use chopped chicken breāst, ās well. 
4. ādd red pepper flākes, ānd sālt over āll of the ingredients in the skillet.  
5. Cook on medium heāt until the chicken is cooked through ānd no longer pink, ābout 5 minutes.
6. ādd chopped tomātoes, chopped fresh bāsil leāves, fresh spināch, ānd chopped gārlic to the skillet with chicken.  Cook on medium heāt for ābout 3- 5 minutes until spināch wilts just ā little, ānd tomātoes releāse some of their juices. Remove from heāt. 
7. .........................
8. ...................................

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