Chicken and Spinach Spaghettini
This is a good chicken pasta with a thin sauce of tomato, garlic, spinach and basil, sure to please!
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
- Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
- 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.
- 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.
- Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
- Spoon sauce over hot pasta and sprinkle with Parmesan cheese.
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Reviews and Ratings
Global Ratings:
(42)
Reviews in English (37)
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)
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)
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)