Tomato Chicken & Baby Spinach Spaghettini Recipe

Tomato Chicken & Baby Spinach Spaghettini


  • 2tbsp
    olive oil
  • 600g
    skinless chicken thigh fillets
  • 1 (150g)
    onion, finely chopped
  • 2
    garlic cloves, crushed
  • 400mL
    tomato passata
  • 2/3 cup (170mL)
    chicken stock
  • 1
    rosemary sprig
  • 1
    bay leaf
  • 600g
    dried spaghettini
  • 2 cups (40g)
    baby spinach
  • 1/2 cup (40g)
    finely grated parmesan

How to Cook

Prep Time: 15 minutes | Cooking Time: 40 minutes
  1. Heat half the olive oil in a large saucepan over low heat, add chicken thighs, cook for 3 minutes either side or until browned, remove from pan.

  2. Using the same pan; heat remaining oil and add onion and garlic and cook for 5 minutes or until softened. Add chicken to onion mixture, and then add tomato passata, stock, rosemary and bay leaf. Reduce heat to low-medium and simmer for 30 minutes or until tender. Set aside to cool slightly, then coarsely shred chicken, season to taste and keep warm.

  3. Cook spaghettini in a large saucepan of boiling water until al dente (5-7 minutes), drain well, add pasta and baby spinach to sauce and toss to combine. serve hot scattered with grated parmesan



Average Qty Per Serve Qty Per 100g
Energy 3925.3kj 752.1kj
Weight 521.8g 100g
Protein TOTAL 54.0g 10.3g
Fat TOTAL 27.4g 5.2g
- Saturated Fats 7.4g 1.4g
Carbohydrates TOTAL 113.4g 21.7g
- Sugars 8.7g 1.6g
Sodium 795.8mg 152.4mg
Dietary Fibre 8.6g 1.6g
Calcium 203.3mg 38.9mg