Garlicky Chicken with Spinach over Pasta

Prep Time: 5 min
Cook Time: 20 min
Serves: 4

This pasta recipe is easy and affordable. Using pantry spices to add flavour to store-bought pasta sauce, it comes together quickly and will be ready to go to the table in under half an hour.


4 boneless, skinless chicken breast(s)
10 oz (285 g) whole wheat spaghettini
2 cups (500 mL) Marinara pasta sauce
2 tbsp (30 mL) extra virgin olive oil
1 tsp (5 mL) black pepper, freshly ground
6 cloves garlic, minced
1 tsp (5 mL) basil, fresh
1 tsp (5 mL) thyme, dried
8 oz (230 g) spinach


1 Cook pasta in unsalted boiling water according to package directions. Gently heat the pasta sauce.
2 Heat olive oil in sauté pan over medium-high heat. Add chicken breast pieces and cook until browned. Sprinkle in fresh ground black pepper, finely minced garlic and herbs and cook a few minutes more until chicken is nicely coated and cooked thoroughly, a meat thermometer inserted into the thickest piece should read 165°F (74°C). Transfer to a plate and cover to keep warm.
3 Wash spinach and shake dry. Add to same skillet used to cook the chicken -- cover and cook 2 minutes or until tender. The water that clings to the leaves is sufficient to wilt the spinach.
4 Toss hot pasta with the heated Marinara sauce and divide among 4 individual plates. Top each with wilted spinach and the garlicky herb chicken and serve.