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Chicken and spinach pasta

One Friday afternoon not too long ago, I asked my husband what he would like to eat for dinner. I made it easy by asking a few simple questions. Pizza or pasta? Chicken or beef? Creamy sauce or tomato based sauce? His answers made it easy for me to decide on this chicken and spinach pasta with a tomato based sauce.

In this recipe we will use canned tomatoes. An interesting fact about canned tomatoes is that they provide lycopene which is an antioxidant. This antioxidant has been shown to have a positive impact on inflammation and different types of cancer. So, not only does this recipe provide a hot and hearty meal, it is also packed with health benefits!


  • 300g uncooked pasta

  • 3-4 chicken breast (cubed)

  • 1 tablespoon olive oil

  • 2-3 garlic cloves (minced)

  • 3 tablespoons tomato paste

  • 2 x 410g cans peeled and diced tomatoes

  • 200g fresh baby spinach

  • Salt and pepper to taste

  • 200g full fat plain yogurt

  • Crumbled feta cheese for garnish (optional)


  • Cook pasta in salted water.

  • Season the chicken breasts with salt and pepper (or spice of choice) and brown in olive oil for 5-7 minutes. Remove from the pan and let the chicken rest.

  • In the same pan, add the minced garlic cloves and tomato paste and cook for 1-2 minutes.

  • Add the canned tomatoes, baby spinach and browned chicken to the pan, season it with salt and pepper and let it simmer for about 10-15 minutes.

  • Just before assembling the dish, add in the full fat plain yogurt and mix through.

  • Add the cooked pasta to your chicken and spinach and garnish with feta cheese.

Servings: 4

Nutritional information:

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