Spinach linguine with chicken and tomatoes

    40 min

    A colourful chicken pasta dish that is both pleasing to look at and delicious. The green of the pasta is contrasted with the red tomatoes to give a lovely overall result.


    London, England, UK
    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil, more to taste
    • 2 chicken breast fillets, cut into bite-sized pieces
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 6 medium tomatoes, coarsely chopped
    • salt and pepper, to taste
    • 8 leaves fresh basil, cut into fine strips
    • 500g spinach linguine

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a deep frying pan fry the chicken for about 7 minutes until no longer pink in the middle. Remove the chicken from the pan and set aside.
    2. Add onion to the same pan and cook and stir for a few minutes until soft. Add garlic and fry quickly until fragrant. Add tomatoes and continue stirring occasionally, until tomatoes start to break down. Season with salt and pepper to taste and add half of the basil. Cover and simmer over a low heat.
    3. While the sauce is simmering, cook linguine according to the instructions on the packet in a large saucepan with lightly salted water until al dente. Drain.
    4. Return chicken to the pan and heat through. Add linguine and toss. Drizzle with some olive oil and garnish with fresh basil.

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