Italian-inspired · Easy
Tomato chicken & spinach pasta
Tender chicken pieces and whole-wheat pasta tossed in a chunky fresh-tomato sauce with spinach and oregano. A hearty skillet supper with a bright, simple sauce.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Approximate ingredient-based nutrition uses reviewed USDA food references. Chicken is weighed raw, grains dry and vegetables in the stated edible form. All measured oil and salt are assumed eaten; water absorption and cooking losses vary. Values are estimates, not laboratory measurements or personalized dietary advice. The calculation includes all listed tap cooking water although most is discarded; its small sodium contribution may be overestimated.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 543 kcal | 2173 kcal |
| Protein | 47.1 g | 188.6 g |
| Carbs | 64.2 g | 256.8 g |
| Fiber | 10.5 g | 41.9 g |
| Sugars | 7.8 g | 31 g |
| Added sugars | 0 g | 0 g |
| Fat | 12.8 g | 51.4 g |
| Saturated fat | 2.1 g | 8.5 g |
| Sodium | 345 mg | 1379 mg |
| Cholesterol | 110 mg | 438 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch
USDA food referencePasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) · 280 g in the original batch
USDA food referenceTomatoes, red, ripe, raw, year round average · 600 g in the original batch
USDA food referenceSpinach, raw · 240 g in the original batch
USDA food referenceOnions, raw · 150 g in the original batch
USDA food referenceGarlic, raw · 12 g in the original batch
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceSpices, oregano, dried · 2 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 2200 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Large deep skillet with lid · Saucepan with lid · Separate cutting boards · Knife · Kitchen scale · Measuring jug · Food thermometer
- 1
Prepare the ingredients
Wash and dice 600 g tomatoes, chop 150 g onion and mince 12 g garlic. Wash 240 g spinach and chop if preferred. Prepare vegetables before chicken. Do not rinse raw poultry. Use a separate board for raw chicken, keep it and its juices away from ready-to-eat food, and wash hands and clean utensils and surfaces afterward. Cut 600 g chicken into even 2 cm pieces.
- 2
Boil the pasta
Bring 2,000 ml water to a boil in a pot with room for 280 g pasta to move. Add the pasta and cook to the package directions, stirring occasionally, until tender. Drain. Start the chicken while the water heats; keep the drained pasta covered briefly until the sauce is ready. Use additional tap water if needed to keep pasta submerged.
- 3
Cook the chicken
Warm 15 g oil in a wide skillet over medium-high heat. Add chicken and 1 g salt. Cook in an uncrowded layer for about 8–12 minutes, turning. Check several thick pieces with a food thermometer: every checked piece must reach 165°F / 74°C. Time and color do not establish doneness. Cook longer and recheck if needed; use clean utensils and a clean plate for cooked chicken. Transfer to a clean plate. For a larger batch, use extra pans or batches and allow more time.
- 4
Soften the sauce
Reduce the skillet to medium heat. Add 10 g oil and the onion; cook 4–5 minutes, stirring. Add garlic and 2 g oregano and stir for 30 seconds. Add tomatoes with juices, 200 ml water and 1 g salt. Simmer uncovered for 8–10 minutes, stirring and lightly crushing the tomatoes, until they soften into a chunky sauce.
- 5
Toss together
Add the prepared spinach and stir for 2–3 minutes until wilted. Fold in the cooked chicken, any cooked juices and drained pasta; stir over medium heat until steaming hot throughout. Divide among the selected portions and serve. Use a small splash of tap water if the sauce is too thick.
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Make it work for you
For kids & different preferences
Shred chicken finely across the grain and keep it moist; cook vegetables until soft and cut or mash food to suit your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a meal for general use, not infant-feeding guidance.
Storage & packed lunches
Refrigerate promptly in shallow containers within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within 3–4 days. For packed lunches keep cold with ice packs until eaten.
Freezing & reheating
Freeze cooled portions promptly in airtight containers for up to 2 months for quality. Thaw in the refrigerator; vegetables and grains may soften.
Reheat leftovers to 165°F / 74°C throughout, stirring and checking several places with a food thermometer. Add a small splash of tap water if dry.
If something looks different
A larger batch needs larger or additional pans and may take longer. Keep chicken in an uncrowded layer and use temperature and vegetable tenderness, rather than the clock alone.
Something wrong with an ingredient or instruction? Tell us
Version 1 · Updated 2026-10-24
Bethany’s Kitchen · /recipes/tomato-chicken-spinach-pasta · Original instructions and generated food illustration created for this project; no third-party recipe prose or photography reproduced. Not physically kitchen-tested or human-reviewed.