Tomato Chicken & Baby Spinach Spaghettini Recipe

Tomato Chicken & Baby Spinach Spaghettini


  • 2 tbsp
    olive oil
  • 600g
    boneless, skinless chicken thighs
  • 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