Pasta Chicken

Pasta Chicken

This recipe is something that I’ve been making for years and it’s a real goto recipe for our family.

You can make the sauce and pasta well in advance and the latest scientific data shows that our bodies process the starches from pasta differently when pasta is reheated.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g chicken breast, chopped into chunks
80 g dried pasta
190 g chopped tomatoes, blended until smooth
1 tsp dried basil
6 g olive oil
1 garlic clove, chopped or crushed
48 ml sweet chilli sauce
30 ml water
149 g mixed salad leaves
salt and pepper


  • To a medium sized pan of boiling water, add your pasta and cook according to the manufacturers instructions.
  • By the time it’s cooked, your sauce will be ready!!
  • Take a medium frying pan, put on a medium heat and add the olive oil and the crushed garlic.
  • Gently cook the garlic for a minute before pouring in the blended tomatoes, the sweet chilli sauce and the water, season with salt and pepper to taste.
  • Bring the sauce to a rapid boil with a lid on (you don’t want to lose too much liquid volume).
  • Add the chicken cubes, cover with a lid  again and turn the heat down to gently poach the chicken (this will keep it nice and juicy!)
  • When you’re happy the chicken is cooked (it will be firm to the touch) take the lid off for the last few minutes of cooking the thicken the sauce.
  • When the pasta is ready, add a splash of cold water to the pan to stop the pasta from over cooking, drain the water and add the pasta to the sauce.
  • Coat the pasta with sauce, and pop it on a plate and serve with the salad leaves.

Recipe Notes

  • For this recipe I want a ‘saucy’ sauce so I’ve used double tomato as my vegetable portion.
  • Also to make the sauce go further, I like to blend my tomatoes until smooth.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • For this recipe, the dried pasta varieties I’ve used are Spaghetti and Rigatoni.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook