Tomato-Basil Chicken Pasta

This pasta dish features a no-cook sauce - tomatoes and leftover chicken are cleverly heated in the colander when draining cooked pasta. Then, spinach is tossed with the warm pasta, chicken and tomatoes to wilt perfectly.

Serves

4
Prep Time
10 min.
Cook Time
15 min.

This pasta dish features a no-cook sauce - tomatoes and leftover chicken are cleverly heated in the colander when draining cooked pasta. Then, spinach is tossed with the warm pasta, chicken and tomatoes to wilt perfectly.

Ingredients

6 oz dry whole grain rotini pasta

1 can (14.5oz.) Del Monte® Diced Tomatoes

2 cups chopped cooked chicken

2 cups fresh spinach

½ cup chopped fresh basil

2 Tbsps. olive oil

1 Tbsp. grated lemon zest

1 garlic clove, minced

¼ tsp. dried red pepper flakes

½ cup grated Parmesan cheese, 2 oz.

salt, optional

Directions
  1. Cook pasta according to package directions.
  2. While pasta is cooking, place tomatoes and chicken in a colander in the sink. When pasta is done, drain hot pasta water over tomatoes and chicken to heat. Drain well and return pasta, tomatoes and chicken to pasta pot.
  3. Add spinach, basil, oil, lemon zest, garlic and red pepper flakes. Season to taste with salt, if desired. Toss until spinach is slightly wilted. Sprinkle with cheese before serving.


VARIATION: To make Tomato-Basil Shrimp Pasta, prepare recipe as directed, except use 12 oz. raw peeled shrimp instead of chicken. Add shrimp to boiling pasta water, 4 minutes before pasta is done in Step 1.

Related American