Best Sautéed Chicken With Spinach Tomatoes Recipes

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CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

SUNNY'S EASY BRAISED TOMATO CHICKEN AND SPINACH WITH FETTUCCINE



Sunny's Easy Braised Tomato Chicken and Spinach with Fettuccine image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs (about 8), cut into 1-inch cubes
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
1 1/4 pounds cherry tomatoes
3/4 cup roughly chopped kalamata olives
1/2 teaspoon red chile flakes
2 cloves garlic
About 4 cups low-sodium chicken stock
1 pound fresh spinach fettuccine
6 ounces baby spinach
Lemon wedges, for serving

Steps:

  • Season the chicken generously with salt and pepper. In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat. Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan. Cook until golden brown, flipping and browning on all sides. The purpose isn't to fully cook them here, just to get color. Remove the chicken to a plate.
  • Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan. Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes.
  • Add the black olives, chile flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.
  • Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.

EASY CHICKEN WITH TOMATOES AND SPINACH



Easy Chicken with Tomatoes and Spinach image

Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup dry white wine or water
2 medium plum (Roma) tomatoes, sliced (about 1 cup)
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
  • Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

CREAMY SAUTEED CHICKEN AND SPINACH



Creamy Sauteed Chicken and Spinach image

An interesting lowfat spinach saute under cooked chicken breast. Another great recipe for dieters from Betty Crocker's New Choices Cookbook!

Provided by ChipotleChick

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup chopped onion
7 cups chopped fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg

Steps:

  • Spray a large skillet with nonstick spray.
  • Heat the skillet on medium heat.
  • Cook the chicken 2 minutes per side.
  • Reduce heat to med-low.
  • Add milk, chicken broth, and the onion.
  • Cook 5 minutes, turning the chicken on occasion, until the onions are tender.
  • Add the spinach and cook 3-4 minutes, stirring occasionally, until the spinach is wilted and the juices of the chicken run clear.
  • Remove the chicken from the skillet, and keep it warm.
  • Increase heat to medium.
  • Cook the spinach mixture until most of the liquid has evaporated, about 3 minutes.
  • Stir in salt, pepper, and nutmeg.
  • Serve the chicken on top of the spinach.

SAUTéED CHICKEN WITH SPINACH & TOMATOES RECIPE - (4/5)



Sautéed Chicken with Spinach & Tomatoes Recipe - (4/5) image

Provided by Coldsnap46

Number Of Ingredients 11

2 tablespoons oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick basil laves
1/2 teaspoon McCormick black pepper, ground
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick oregano leaves
1/2 teaspoon salt
1 (6-ounce) package baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

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