Monday's Menu: Spaghetti with Spinach and Tomatoes

At the beginning of the week I cook about 2 pounds of boneless, skinless chicken breasts in the crock pot for 6 hours on low in 1 cup of chicken broth. After it's cooked I store it in the fridge, in the broth, and use it in meals during the week. It saves me a ton of time when I am cooking dinner. 

This is one of my family's favorite meals. It's simple, but delicious! My kids are allergic to dairy so we don't add cheese, but I know that some shredded Parmesan or chunks of mozzarella would be a nice addition on top.

Spaghetti with Spinach and Tomatoes

Ingredients:

• 1 box of Spaghetti
• 1 lb cooked chicken, chopped (about 2 cups)
• 1 pint cherry tomatoes
• 2 garlic cloves, minced
• 1 tbsp olive oil
• pepper
• 1 cup seasoned bread crumbs
• 1 cup chicken broth
• 1 bag of spinach (12 or 16oz )

Directions:

1. Heat oven to 450 degrees. Put tomatoes in an 8x8 baking dish with garlic and drizzle with olive oil. Sprinkle with pepper. Cook for 10 minutes.
2. While the tomatoes are cooking, cook pasta according to the box instructions. When the tomatoes are done, pour the bread crumbs over them and cook for an additional 5 minutes. Set aside when done.
3. Heat chicken broth in a large saute pan and add spinach. Cook spinach in broth over medium-high until all the leaves are wilted. Turn down heat to low and add tomato mixture.
4. Gently stir in the tomatoes being sure not to smash them. Add chicken and heat through for a few minutes.
5. Serve over noodles.

Enjoy!