Garlic Chicken and Spinach Pasta

    40 minutes

    This chicken and pasta dish is healthy, delicious and an easy to make dinner. It cooks all in the one frypan so the mess is kept to a minimum.

    317 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast halves, cubed
    • 2 cloves garlic, chopped, or to taste
    • 1/2 cup (125ml) red cooking wine
    • 800g Italian diced tomatoes
    • 250g small seashell pasta
    • 150g fresh spinach, chopped
    • 1 cup (120g) grated mozzarella cheese

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil in a large covered frypan on medium heat. Cook the chicken and garlic until the chicken is no longer pink in the centre, about 5 to 8 minutes.
    2. Pour the wine and diced tomatoes with their juice into the frypan and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
    3. Stir in the shell pasta and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes.
    4. Sprinkle the mozzarella cheese evenly over the frypan and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes. Serve.

    Italian Tomatoes

    If you can't find Italian seasoned tomatoes, you can use plain tomatoes, and add a teaspoon of dried Italian herbs.

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    Reviews in English (364)


    My husband made this last night and it was excellent! He doubled the garlic and added some chopped red and green peppers. The smell as it was cooking was mouth-watering and the taste was even better. We will definitely make this again, and best of all, it is a great "starter" recipe that can be used in so many different ways  -  29 May 2009  (Review from Allrecipes USA and Canada)


    Tip I learned from a chef: Cook your pasta in salted boiling water for 3/4 of the recommended cooking time. Drain, then add to your sauce to finish cooking. It will soak up the flavor without soaking up all the sauce.  -  19 Aug 2013  (Review from Allrecipes USA and Canada)


    This was fantastic! Used a Merlot wine, can crushed tomatoes, and penne pasta b/c that's what I had on hand. Doubled the garlic and added a little fresh basil. Will add mushrooms next time. excellent!  -  24 Jul 2009  (Review from Allrecipes USA and Canada)