1/4 cup julienned sun-dried tomatoes
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 pound boneless skinless chicken thighs, cut into 1-inch cubes
4 Roma tomatoes seeded and chopped
1/4 cup fresh basil leaves julienned
6 garlic cloves minced
8 ounces fresh spinach leaves
Cook the spaghetti according to package directions. Drain and rinse under warm water. Set aside. Remove the sun-dried tomatoes from oil (reserve the oil) to a medium bowl. Add 2 tablespoons of the reserved oil, followed by the red pepper and salt. To a large skillet over medium-high heat, add the sun-dried tomatoes mixture. Once the mixture begins to sizzle, add the chicken and cook until cooked through. Add the Roma tomatoes, basil, and garlic. Cook until fragrant, about 30 seconds. Reduce the heat to medium-low and add the spinach. Cook until spinach has wilted. Add the spaghetti and toss to coat. Continue heating until heated through. Serve immediately.