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Chicken

Marry Me Chicken & Spaghetti

This “marry me” chicken pasta adds spaghetti and spinach to the beloved flavor combination and will have you saying “I do” in no time. A jar of sun-dried tomatoes does double duty here, with the flavorful oil they’re packed in being used to sauté the onion and chicken while the tomatoes go into the cream sauce.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 1 (5-ounce) package baby spinach, coarsely chopped (about 6 cups)
  • 2 tablespoons oil from sun-dried tomato jar, divided
  • 1 cup julienne-cut sun-dried tomatoes in oil, drained and coarsely chopped
  • 1 small yellow onion, finely chopped (about 1 cup)
  • ¾ teaspoon salt
  • 2 (8-ounce) boneless, skinless chicken breasts, cut into ¾-inch pieces
  • ¾ teaspoon italian seasoning
  • ¼ teaspoon crushed red pepper
  • ½ cup dry white wine
  • ½ cup water
  • ¾ cup heavy cream
  • ⅓ cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions

  1. Bring a large saucepan of water to boil over high heat. Add 8 ounces spaghetti; cook, stirring occasionally, until al dente, about 7 minutes. Remove from heat, stir in spinach until wilted. Reserve ¼ cup of the cooking water; drain the pasta mixture.
  2. Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add onion and ¾ teaspoon salt; cook, stirring often, until translucent, 2 to 3 minutes. Add chicken; cook, stirring occasionally, until lightly browned on all sides, 5 to 6 minutes. Stir in sun-dried tomatoes, ¾ teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.
  3. Add ½ cup wine, scraping the bottom of the pan to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until slightly reduced, about 2 minutes.
  4. Stir in ¾ cup cream; cook until the sauce begins to bubble around the edges and is slightly thickened, 2 to 4 minutes. Add the pasta mixture; toss to coat. Remove from heat. Add ⅓ cup Parmesan; toss to incorporate, adding the reserved ¼ cup cooking water, 1 tablespoon at a time, to loosen, if needed. Sprinkle with 2 tablespoons basil.