Lemon Pepper Chicken with Spinach and Roasted Tomatoes


  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 2 cups baby spinach
  • 1 cup roasted tomatoes
  • 16 oz spaghetti, cooked
  • 1/2 cup shredded Parmesan cheese
  • 1 tbsp chopped parsley
  • 2 cups Lemon Pepper Wing Sauce (SJ5042HA)


  1. Heat oil in large nonstick skillet on medium heat.
  2. Add chicken and cook until golden brown and cooked through (minimum 165 degrees).
  3. Add lemon pepper sauce and heat through.
  4. Add spinach and tomatoes and toss to wilt spinach.
  5. Serve over pasta and garnish with parmesan and parsley.