Sauteed in butter and quick to make, this Tomato and Spinach Chicken recipe is a perfect toss-together dinner for nights when you aren’t sure what to make.
It’s 3:42 p.m., and Will is playing in his Exersaucer.
I am busy trying to write and send out some queries. There is a pound of defrosted chicken awaiting cooking. I took out the chicken yesterday without any sort of plan for what to do with it, but now it’s time to whip it into dinner.
I do this a lot…choose the main ingredient without a plan. But it usually works out pretty well.
I’ve made some great beef roll-ups, some savory chicken fettuccine Alfredo and a memorable London broil. I’ve gotten to know my spices pretty well and have experimented with various cooking methods with positive results.
But no experimentation is without failures. My biggest failure to date was probably my first attempt at country fried steak with gravy.
The gravy, specifically, was awful, disgusting and inedible. Instead of being a smooth, creamy milk gravy it was a thick, overcooked gelatinous blob. Who wants to eat Jell-O gravy??? Needless to say, I won’t be using that particular recipe again.
Another major failure was attempting to marinate with red wine vinegar. I cut it with orange juice and even a touch of sugar but it was just too much. I was trying to create something tangy with hints of wine and sweetness. But vinegar in large portions is just vinegar and not a suitable marinade. Trust me … my eyes still water remembering the scent that lingered in my house for days after.
Today I’m feeling like a bit of spinach and love how chicken tastes when sauteed in butter. And that’s how I came to this Tomato and Spinach Chicken recipe. Though I don’t normally keep canned spinach in the pantry, something about the image of Popeye throwing open a can made me curious about it. Plus, it’s the ultimate in budget friendly.
- 1 can (13 ½ ounces) whole leaf spinach
- 1 can (28 ounces) tomato puree
- 1 lb boneless, skinless chicken, cut into cubes
- 2 tbsp butter
Melt butter in large skillet over medium heat. Add chicken cubes and sauté until golden on all sides.
Drain spinach and add to skillet. Sprinkle with salt, pepper, and Parmesan. Cook over medium heat for 2 minutes, stirring constantly.
Stir in tomato puree, basil and oregano. Cover and simmer over low heat for 15-20 minutes, stirring occasionally.
Serve over pasta and top with mozzarella.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.