Chicken and Spinach Fettuccine

    30 minutes

    This is truly delicious, very easy, nutritious and unintentionally light on fat! I like to use the tri-colour fettuccine but you can use any pasta.

    3 people made this

    Serves: 2 

    • 200g fettuccine
    • 1 clove garlic finely chopped
    • 2 skinless boneless chicken breasts, chopped
    • 1/2 onion, sliced
    • 250g frozen spinach, thawed and drained
    • 1 tin (400g) diced tomatoes
    • 100g sliced mushrooms
    • 1 large tablespoon light sour cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the fettuccine until al dente, then drain.
    2. While the fettuccine is cooking, fry the garlic in a little olive oil and add chicken and onion. Cook till the chicken cooked through.
    3. Add spinach, stir through well. Add tomatoes (with their juice) and stir, then add the mushrooms. Cook a few minutes to heat well.
    4. Stir in the sour cream and serve over fettuccine.

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    I added half a cup of white wine to the onion a tsp tomato paste for thickening and richness, a pinch of nutmeg and some fresh basil. My husband went for a second bowl. That in itself makes it a winner.  -  16 Mar 2011