Chicken Tomato Pasta
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.6 out of 5 stars
(298)
Ingredients
4 servings
- 250 g pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 12 oz (350 g) chicken breast, cut into 1-inch cubes
- 1 medium onion, finely sliced
- 1/2 lb (225 g) closed cup mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1/2 teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 2 cups (75 g) baby spinach
- 1/3 cup (40 g) grated Parmesan
- Salt and freshly ground black pepper to taste
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Preparation
Step 1
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package.
Step 2
Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it.
Step 3
Add the chicken, season with a bit of salt and freshly ground black pepper and cook for 5-6 minutes over medium heat until slightly golden.
Step 4
Add the onion and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are cooked through and reduced in size.
Step 5
Stir in the garlic, red chili flakes, dried basil and dried oregano and cook for another minute.
Step 6
Next, add the tomato paste and crushed tomatoes. Bring the sauce to a simmer and let it bubble for 5 minutes.
Step 7
Stir in the baby spinach and simmer for 1 more minute, then transfer the cooked pasta to the pan and toss it well.
Step 8
Stir in the grated Parmesan, season to taste and serve with some extra grated Parmesan on top if you like.
Step 9
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