I know, I know, I’m really on a pasta kick. Don’t worry, though, soon enough I’ll be moving on to a new obsession. I have some soup recipes archived, but it feels too hot to even be talking about soup.
So today I want to tell you about one more quick and easy pasta recipe that includes two things that I always have on hand: frozen spinach and canned tomatoes.
People who wax poetic about using only fresh tomatoes in their sauce couldn’t be more wrong. Yes, in August or September at the peak of tomato season, it’s great to use real tomatoes to make a sauce. But in general, the tomatoes you find in the supermarket have little to no flavor, compared with high-quality boxed or tinned ones that taste great! Go for canned tomatoes with no added flavorings like herbs or salt, and you’ll be fine.
If you can find canned San Marzano tomatoes, from the volcanic regions around Naples, you’ll swoon!
As for the frozen spinach, I buy it in bags where it comes in branches that are wound together to make little balls. The balls of spinach are easily picked out, so you can have quick and simple servings. I usually use two per person for a side dish of spinach.
Spinach is also great for fleshing out pasta sauces like this one. I only had one small can of tomatoes, and the Canadian and I were having pasta for dinner. Adding chicken chunks and spinach really helped the dish.
Pasta with Tomatoes, Chicken and Spinach
8 oz. pasta
1 tbsp. olive oil
2 small chicken breast halves, cut into chunks
1 onion, diced
1 small can tomatoes (I used pureed tomatoes because it was what I had, but I usually use whole tomatoes and chop them up a little before throwing them in a sauce)
1 cup thawed frozen spinach
Cook the pasta according to package directions in a pot of salted, boiling water.
Meanwhile, heat half of the olive oil over high heat. Add the chicken pieces, allowing them to brown on all sides. Remove from the pan. Add more olive oil if necessary, and turn the heat down to medium/medium-low. Add the onion and sweat until sweet and translucent. Add some of the pasta water to the pan to deglaze the browned bits of chicken and onion, and then add the chicken, canned tomatoes and spinach to the sauce. Cook together until heated through and thickened slightly, about five minutes.
Add pasta water if necessary, and then toss about a half-cup of sauce with the drained pasta so that it doesn’t stick. Serve the pasta in pasta bowls with the sauce on top and grated cheese on the side.
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