Entrees Recipes

Chicken, Spinach and Tomato Pasta

I wish I could come up with a more savvy name for this, because it’s *so* delicious and will now be a regular part of our recipe rotation (when the 13-year-old says he gives it a 10/10 you know it’s good!) I found the original recipe here and adjusted it a bit, and served it for the kids on regular yummy carb-filled spaghetti and opted to use spaghetti squash for myself. Don’t be deterred by spaghetti squash – you do not need to bake it for 40 minutes in the oven – mine is ready in the microwave in less than 10.


5.0 from 7 reviews
Chicken, Spinach and Tomato Pasta
  • 3 boneless skinless chicken breasts, cut into large bite size pieces
  • Salt and pepper to taste
  • Olive oil
  • 3 garlic cloves, minced
  • 10 cherry tomatoes (I just plucked a bunch from my garden, 4-5 Roma can be used as well)
  • 5 oz (142g) baby spinach (I used a 142g package)
  • 1 jar (approx 650ml) marinara sauce
  • ½ cup fresh basil
  • ½ teaspoon crushed red pepper
  1. If using spaghetti squash, use the link in the blog post to microwave, otherwise start a pot of water to boil spaghetti.
  2. Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
  3. Add tomatoes and spinach. Cook until spinach has wilted (1-2 minutes).
  4. Add marinara sauce, basil, and crushed red pepper, and stir until the ingredients are fully mixed.
  5. That's it! Serve over shredded squash or spaghetti (penne noodles would also be delicious in this recipe!)








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