Spaghetti Blistered Tomato Basil with Roasted Chicken

• 8 oz spaghetti
• 1 lb cherry tomatoes, halved
• 4 cups baby spinach
• 1 cup fresh basil leaves
• 4 cloves garlic, minced
• 1 lb roasted chicken, shredded
• 3 tbsp olive oil
• 1 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Cook spaghetti according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add cherry tomatoes to the skillet, cook until blistered and starting to burst.
4. 4 Toss in spinach until wilted, then stir in fresh basil.
5. 5 Combine cooked spaghetti with the tomato mixture, adding reserved pasta water as needed for sauciness.
6. 6 Gently fold in shredded roasted chicken.
7. 7 Season with salt and pepper to taste.
8. 8 Serve topped with grated Parmesan cheese.

Equipment

• Large pot for pasta
• Skillet
• Tongs
• Cutting board and knife

Variations

• Add a splash of cream for a richer sauce.
• Incorporate sautéed mushrooms for extra earthiness.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute chicken with shrimp for a seafood twist.

Pairings

• Chianti wine
• A chilled Sauvignon Blanc

Nutrition

Tips

• For an extra kick, add a splash of red wine to the skillet with the tomatoes.
• Roast your own chicken for maximum flavor, or use store-bought rotisserie chicken for convenience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore sauciness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with extra sauce or water.

Serving Suggestions

• A crisp Caesar salad
• Warm, crusty bread

FAQ