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Ingredients

1/4 cup sun-dried tomatoes, chopped, drained of oil
2 tablespoons olive oil, drained from sun-dried tomatoes
1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 oz fresh spinach
3 garlic cloves, chopped
6 oz spaghetti or angel hair pasta
(OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes

Instructions


Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes

Buffalo Chicken Meatballs

Simple and yummy Buffalo Chicken Meatballs - this homemade meatball recipe is easy, so full of flavor and packed with a kick.

Ingredients
¾ cup dried  bread crumbs
⅓ cup hot sauce, divided
½ cup butter, melted
1 large egg white
1 lb lean ground chicken
Blue cheese or ranch salad dressing (optional)

Instructions
Melt butter in your ⅓ cup of hot sauce. This will make the sauce less spicy. If you prefer more spicy, skip this step or add less butter.
In a large bowl, combine bread crumbs, half of your hot sauce/butter combo, and egg white. Add chicken and gently mix. Shape into twenty-four 1-in. balls. Place on a greased baking pan.
Bake at 400 for 25-30 minutes or until cooked through.
Toss meatballs with remaining hot sauce. Enjoy with ranch dipping or by themselves. They are great either way!

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