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Creamy Chicken, Tomato and Spinach Penne



Prep/ Cook Time:

30 Minutes


4 Servings


  • 300g Penne pasta

  • 450g diced Chicken breast

  • 1x red onion

  • 2x garlic clove

  • 1x tbsp olive oil

  • 1x tin of chopped tomatoes

  • 1tsp dried oregano

  • 2x Tbsp tomato puree

  • 60g philadelphia light

  • 30g parmesan cheese

  • 20g fresh spinach

  • ½ cup of water

  • Handful of fresh basil


1.Boil a large pan of water and boil over a high heat. Add the pasta and boil until al dente, 7-10 minutes. Drain the pasta in a colander.

2.While the pasta is cooking, Dice the onion and mince the garlic. Add the chicken to the pan on a medium heat with a little low cal spray. After 5 minutes,

Add the onion and garlic to the oil a sauté until the onions are soft, 3-5 mins.

3.Add the tin of tomatoes, oregano, salt and pepper and stir to combine. Add the tomato puree and ½ cup of water and stir until it is all incorporated.

4.Turn down the heat and put the philadelphia light in little bits at a time using a whisk until the soft cheese is fully melted in the sauce. Add the parmesan and stir.

5.Add the fresh spinach to the sauce until wilted, 2-3 mins. Once that is all combined, put the drained pasta into the sauce adding a little of the pasta water if a little dry. Taste and add salt and pepper if needed.

6.Add the torn fresh basil to the top and serve.

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