Chicken and Spinach Spaghettini

    (38)
    35 minutes

    This is a good chicken pasta with a thin sauce of tomato, garlic, spinach and basil, sure to please!


    33 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 4 cups (1 litre) chicken stock
    • 1 (400g) tin diced tomatoes, drained
    • 1 teaspoon dried basil, crumbled
    • salt and pepper to taste
    • 300g spaghettini
    • 2 cups diced, cooked chicken breast meat
    • 15 leaves fresh spinach, cleaned
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
    2. Stir in stock and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
    3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
    4. Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
    5. Spoon sauce over hot pasta and sprinkle with Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (34)

    by
    13

    Tasty and different. I did make some alterations to this recipe. I threw the onion and garlic in olive oil with chicken breast strips and cooked until the chicken was cooked. Then I added only two cups of chicken broth with diced tomatoes, drained, and added Italian spice blend and garlic spice blend. I cooked this down a bit before adding about six ounces of spinach. After the spinach wilted, I added a small amount of corn starch and water to thicken it just a touch. I served it with an herbed brown rice pilaf and sprinkled feta on top. It was fantastic and so far from ordinary. It looked beautiful too. I might serve this the next time I have company. Thanks for the recipe.  -  26 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    10

    Great recipe! I do it all in ONE POT which is really nice. I saute onions and garlic in olive oil with salt and pepper, add the meat (I now use Italian Turkey Sausage instead of chicken) and cook until browned. Then I add the tomatoes, basil, broth and pasta (I use rotini now - easier to eat with a spoon) and simmer until the pasta is done. Then I add almost a whole bag of fresh spinach until it wilts and serve. (don't do the cheese b/c of a dairy allergy). My 2 and 5 year olds love it and my husband and I do to. Tastes great and you can't beat a one-pot meal!  -  17 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    9

    Very interesting, light Italian flavor. It's so quick and easy, too, especially if you cook the chicken the night before. My only problem is it's a bit of a trick to eat; you need a fork for the pasta and a spoon for the sauce. My 2-year-old (who loved it, by the way) ate all her noodles and then dipped her breadsticks in the sauce to soak it up. In the future, I think I will cook the pasta right in the sauce to save a step and a clean pan. I may also add a can of tomato paste to make it slightly thicker.  -  29 May 2004  (Review from Allrecipes USA and Canada)

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