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
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.