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Chicken Spinach and Tomato Pasta

Servings 5


  • 3 boneless, skinless chicken breasts (cut into bite size pieces)
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 10-20 cherry tomatoes cut into halves
  • 5 oz spinach (I used about a half of a 312g container)
  • 1 jar marina sauce
  • ½ cup fresh basil
  • ½ tsp crushed red pepper flakes


  • If using spaghetti squash, follow the link in the blog post to prepare. Otherwise, start a pot of water to boil spaghetti.
  • Heat olive oil in a large pan and add chicken (you can season the chicken with salt and pepper before hand), along with the crushed garlic and cook until no longer pink.
  • Add tomatoes and spinach and cook until the spinach has wilted - about 2-3 minutes.
  • Add marina sauce, basil and crushed red pepper flakes. Stir until the ingredients are fully mixed.
  • That's it! Serve over spaghetti squash or spaghetti noodles (really, any noodles would work with this recipe!