Easy Chicken Tomato Whole-Wheat Pasta

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 300 gWhole-Wheat Pasta, dry
• 600 gTomato Passata
• 240 gSpinach
• 40 gParmesan
• 20 gOlive Oil
• 16 gGarlic

Make it

Method

1. 01

   Weigh and prepare all ingredients for Easy Chicken Tomato Whole-Wheat Pasta: 600 g Chicken Breast, raw, 300 g Whole-Wheat Pasta, dry, 600 g Tomato Passata, 240 g Spinach, 40 g Parmesan, 20 g Olive Oil, 16 g Garlic. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Bring a large pot of water to a steady boil and cook the whole-wheat pasta until just al dente; reserve 100 ml cooking water before draining.

3. 03

   While the pasta cooks, cut the chicken into even pieces. Heat the oil in a wide pan, brown the chicken and add garlic only during the final minute so it stays aromatic rather than bitter.

4. 04

   Add passata and simmer 5–7 minutes. Stir in spinach until just wilted, then add drained pasta and enough reserved pasta water to make the sauce coat the noodles.

5. 05

   Remove from direct heat before adding Parmesan; toss until glossy instead of continuing to boil the cheese.

6. 06

   Divide into 4 equal portions while hot.

7. 07

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.

8. 08

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.