Chicken and Spinach Tomato Spaghetti

• chicken thighspatted dry32 oz
• whole wheat spaghetti12 oz
• tomato sauce2 can
• frozen spinach8 oz
• parmesan cheesegrated2 oz
• onionfinely diced1/2 lb
• garlicminced4 clove
• chicken broth1 cup
• olive oil4 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and grate the parmesan. Thaw the spinach and squeeze out excess water. Bring a large pot of water to a boil and salt the water well.
2. 2Do not rinse the chicken thighs. Pat them dry, then season both sides with kosher salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down if skin is present, or presentation-side down if skinless, for 5-7 minutes, then turn and cook for 4-6 minutes, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate.
4. 4Cook the spaghetti in the boiling water until al dente, tender with a firm center; start tasting 2 minutes before the package time. Reserve a small splash of pasta water, then drain the spaghetti.
5. 5Add the onion to the skillet with a pinch of kosher salt and cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
6. 6Stir in the tomato sauce and chicken broth, scraping up the browned bits. Add the spinach and simmer for 4-6 minutes, until hot and the sauce thickens slightly. Taste and adjust with kosher salt and black pepper.
7. 7Slice the chicken after it has rested briefly. Toss the spaghetti with the sauce and parmesan, adding a splash of reserved pasta water if needed so the sauce coats the noodles. Taste and adjust the seasoning, then top with the sliced chicken.