Tomato Chicken Spaghetti

Tomato Chicken Spaghetti

Recipe by Jac




Total time



A simple and tasty dinner for two that can be knocked up quickly.


  • 1 tbsp tomato paste

  • 2 x 150g (5oz) skinless and boneless chicken breast, cut into cubes

  • 3 fresh basil leaves, finely chopped

  • 1 tsp olive oil

  • heaped tsp garlic paste (or 1 clove, crushed)

  • 1 x 400g (14oz) can chopped (crushed) tomatoes

  • pinch of salt

  • tbsp red wine vinegar

  • 120 g (4.2oz) wholemeal spaghetti


  • Cut each chicken breast into 2 pieces and lightly score on both sides. Rub the tomato purée (paste) and half the basil over the 4 pieces of chicken and leave to rest while you prepare the sauce.
  • Heat the olive oil gently in a non-stick saucepan, add the garlic and fry for 1–2 minutes until just starting to brown. Add the canned tomatoes, salt and the remaining basil and simmer over a medium heat for 10 minutes. Reduce the heat and break up the tomatoes with the back of a wooden spoon. Add the red wine vinegar and continue to simmer gently for another 10 min.
  • Meanwhile, preheat the grill (broiler) to medium. Arrange the chicken pieces on the grill pan and grill (broil) for 7–8 minutes on each side. The chicken should be cooked through and golden.
  • Cook the spaghetti as per the pack instructions and divide between 2 bowls.
  • Add the chicken to the tomato sauce and stir in. Heat for a further 2–3 minutes, then serve over the spaghetti.

Nutritional Information

  • Calories 451 | Fat 5.3g | Net carbs 58.5g | Protein 27.2g

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A simple and tasty dinner for two that can be knocked up quickly.

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