Spinach Tomato and Chicken Pasta

Spinach Tomato and Chicken Pasta

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
Spinach Tomato and Chicken Pasta


  • 2 tablespoons La Tourangelle Avocado Oil Pouch (plus more for finishing)
  • ½ lb chicken boneless and skinless (thighs or breasts), chopped
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 pint cherry tomatoes
  • ¼ cup fresh basil leaves chopped
  • 8 oz fresh spinach
  • 8 oz spaghetti


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  1. Boil a large pot of water and cook pasta according to package instructions, until al dente. Drain pasta, keeping 1/2 cup of the pasta water for later.
  2. Add 2 tablespoons of La Tourangelle Avocado Oil to a large skillet over medium heat.
  3. Add chopped chicken then sprinkle with red pepper flakes and season with salt. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
  4. Add cherry tomatoes, chopped fresh basil leaves and chopped garlic to the skillet with chicken.
  5. Cook on medium heat for about 3- 5 minutes until the tomatoes release some of their juices. Add spinach and cook until spinach wilts just a little. Taste, and add more salt, if needed.
  6. Add cooked and drained pasta to the skillet with the chicken and vegetables.
  7. Mix everything well, add more seasonings (salt and pepper), if desired. If the sauce seems dry, add a small amount of pasta cooking water.
  8. Garnish with extra basil leaves and a drizzle of La Tourangelle Avocado Oil.
  9. Enjoy!