Spaghetti Puttanesca with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz of whole wheat spaghetti1 pound of fresh spinach 1/2 tablespoon extra-virgin olive oil4 cloves of garlic, chopped 1/2 teaspoon of red pepper flakes1 14.5 oz can of no-salt diced tomatoes1 tablespoon of pickled capers 12 black olives6 oz of pre-cooked and carved chicken breast (I use Perdue Short Cuts because I'm lazy)2 teaspoons of black pepper2 oz of parmigiano-reggiano cheese
Makes 4 servings
Cook spaghetti in a pot of boiling water for 9 minutes. Add spinach to pot 6 minutes in and cover.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook until golden.
Then add red pepper flakes and diced tomatoes. Let simmer.
Add capers, olives, chicken, pepper and simmer for another two minutes. Then remove from heat.
Uncover and drain spaghetti/spinach and return to pot. Add tomato-chicken mixture and toss.
Serve hot. Add salt and parmigiano-reggiano to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOME_SCRIBBLER.
Cook spaghetti in a pot of boiling water for 9 minutes. Add spinach to pot 6 minutes in and cover.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook until golden.
Then add red pepper flakes and diced tomatoes. Let simmer.
Add capers, olives, chicken, pepper and simmer for another two minutes. Then remove from heat.
Uncover and drain spaghetti/spinach and return to pot. Add tomato-chicken mixture and toss.
Serve hot. Add salt and parmigiano-reggiano to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOME_SCRIBBLER.
Nutritional Info Amount Per Serving
- Calories: 218.8
- Total Fat: 8.1 g
- Cholesterol: 34.7 mg
- Sodium: 786.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.9 g
- Protein: 19.0 g
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