Tuscan Chicken Spaghetti

Tuscan Chicken Spaghetti

Cooking time


  • Step 1 Cook the pasta in a large saucepan of boiling, salted water, following packet directions or until al dente. Drain.
  • Step 2 Heat 2 tablespoons of the oil in a large deep frying pan over medium-high heat. Cook the chicken, stirring, for 2-3 minutes or until browned and almost cooked through. Add tomatoes and cook, stirring, for 2 minutes or until warmed through.
  • Step 3 Add the cream and spinach. Cook, stirring, for 2 minutes or until spinach just wilts. Add cheese and spaghetti. Toss gently to combine. Add the remaining 2 tablespoons oil. Toss gently to coat. Season. Top with basil, if desired.

Ingredients Chevron Icon

  • 325g dried spaghetti
  • 60ml (1/4 cup) Cobram Estate Garlic & Rosemary Infused Extra Virgin Olive Oil
  • 500g chicken breast fillets, thinly sliced
  • 400g mixed cherry tomatoes, halved
  • 125ml (1/2 cup) light cooking cream
  • 80g baby spinach
  • 25g (1/3 cup) finely grated parmesan cheese