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This dish reminds me of summer! In the summer, it’s fun to grab tomatoes and basil from our tiny garden and throw this together, but it’s also nice to have a taste of summer in the off-season.

Gluten-Free: Substitute noodles for gluten-free noodles.

Vegetarian: Omit chicken, substitute with another vegetable, if you desire.

Paleo: Substitute noodles for zucchini or spaghetti squash noodles. Omit cheese.

  • Cook Time
  • 4-6Servings


  • 1 lb. spaghetti

  • 1 pint grape tomatoes

  • 2 tsp. salt, divided

  • Sprinkle of pepper

  • 2 cups rotisserie chicken, roughly chopped 

  • 1/2 cup fresh basil, sliced

  • 4 cups spinach, chopped

  • ¾-1 cup pasta water

  • 4 TBSP shredded or grated Parmesan cheese

  • 5 TBSP olive oil, divided

  • 4 cloves garlic, smashed


1. Bring a large pot of water to boil. Cook spaghetti to al dente, according to package instructions. When draining the pasta, reserve 1 cup pasta water.

2. Heat a cast iron skillet over medium heat and drizzle with 2 TBSP of olive oil. 

3. When the oil is hot, add the grape tomatoes. Cook for 5 minutes, then add the garlic cloves, 1/2 tsp. salt, and pepper. Cook another 5 minutes, or until tomatoes are starting to burst. 

4. Add the chopped rotisserie chicken, basil, and chopped spinach and cook another 3 minutes.

5. Add cooked pasta to the cast iron skillet with the chicken and vegetable mixture and mix with a pair of tongs. 

6. Add ¼ cup pasta water to the pan, along with 2-3 TBSP of olive oil. Add more pasta water if you need to loosen up the sauce a little. 

7. Serve, topping each serving with a sprinkle of Parmesan cheese. 

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