Chicken and tomato pasta

    1 hour 10 min

    This is a superbly satisfying Italian pasta dish. Chicken is simmered with mushrooms and peppers in a tomato sauce, then poured over hot noodles and sprinkled with Parmesan cheese. Enjoy for lunch or dinner.

    436 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 450g skinless chicken breast fillets, cubed
    • 1 small onion, diced
    • 1/2 green pepper, diced
    • 150g sliced fresh mushrooms
    • 1 clove garlic, crushed
    • 800g passata
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons Italian herb seasoning
    • 1 teaspoon dried basil
    • 225g egg noodles
    • 40g grated Parmesan cheese

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Heat the oil in a large frying pan over medium heat and cook and stir the chicken, onion, green pepper, mushrooms and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the passata, parsley, salt, pepper, Italian herb seasoning and basil, bring the mixture to the boil and reduce heat. Cover the frying pan and simmer for 30 minutes.
    2. While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    3. Serve over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

    Freezing Tips

    Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 180 C / Gas 4 for 35 minutes. Cook noodles according to Step 2. Serve chicken over hot noodles and top with Parmesan.

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    Reviews in English (47)


    I made this tonight and added a small bit of Red Hot, butter beans, chopped blue camembert and mozzarella. Plus cabbage at the side with fresh egg noodles. Utterly delicious.  -  04 Nov 2014


    This is excellent! We just loved it! I followed the recipe adding a few things-a diced zucchini, 4 cloves garlic instead of one, 1 can (14 1/2 ounces) of stewed Italian seasoned tomatoes, chopped ,in addition to the crushed tomatoes (the ones i had weren't Italian-style), 1/4 cup dry red wine, 2 teaspoons sugar, and 1/4 teaspoon crushed red pepper flakes. Followed the directions and served it over thin spaghetti with garlic bread. Thank you so much for sharing! I will make this again and the bonus is that it is healthy and very low in fat, but it doesn't taste like it Yum! Also, I think olive oil should be used instead of vegetable, the olive oil gives it a wonderful flavor! Eating the leftovers and they are fantastic!  -  20 Oct 2010  (Review from Allrecipes US | Canada)


    Oh man....this stuff is seriously good!!!!! I followed the recipe, except I think I put in two cloves of garlic because we love it. Just a great recipe. And it can be made ahead of time and frozen! THANK YOU SCARLETT!  -  29 Jun 2010  (Review from Allrecipes US | Canada)