Chicken Tomato Pasta
A quick and hearty dinner featuring tender chicken cubes in a rich tomato sauce with fresh spinach and melted Parmesan.
Ingredients
- 250 g pasta
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 12 oz chicken breast (350 g, cut into 1-inch cubes)
- 1 medium onion (finely sliced)
- ½ lb closed cup mushrooms (225 g, sliced)
- 4 cloves garlic (finely chopped)
- ½ teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans crushed tomatoes (14 oz / 400 g each)
- 2 cups baby spinach (75 g)
- ⅓ cup grated Parmesan (40 g)
- to taste salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, following package instructions.
- In a large, deep pan, heat olive oil over medium heat and add butter until melted.
- Add chicken pieces, season with salt and pepper, and cook for about 5 to 6 minutes until slightly golden.
- Add onion and mushrooms, cooking for another 3 to 4 minutes until softened.
- Stir in garlic, red chili flakes, basil, and oregano, cooking for about a minute until fragrant.
- Add tomato paste and crushed tomatoes, stirring well. Bring to a gentle simmer for about 5 minutes.
- Add baby spinach and stir until wilted, about 1 minute.
- Drain pasta and toss with the sauce to coat evenly.
- Stir in grated Parmesan, taste, and adjust seasoning with salt and pepper if needed. Serve hot.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.