Tomato & basil chicken spaghetti

Tomatoes are a rich source of anti-inflammatory lycopene. For even greater benefits, swap your usual spaghetti for courgetti – either homemade with a spiralizer or bought from a supermarket.
  • Prep time:
    15 minutes
  • Cooking time:
    25 minutes
  • Serves:


Place a pan on a medium heat and add rapeseed oil.

Season the chicken and fry until golden brown, then remove from the pan and set aside.

Add the onions, garlic, thyme, oregano and chilli to the pan, and fry until slightly caramelised.

Now add the tomato puree and cook for three minutes.

Pour in the white wine and reduce by two-thirds.

Add the chopped tomatoes, chicken stock, basil and the fried chicken. Bring the sauce to the boil, then turn down the heat and simmer for 25 minutes, or until the vegetables are cooked and the chicken is tender.

Cook the spaghetti or courgetti, drain, top with the sauce and serve, garnished with basil leaves.


Cold-pressed rapeseed oil

600g chicken leg meat, diced

Black pepper and sea salt

2 red onions, chopped

4 cloves garlic, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

2 tablespoons tomato puree

125ml white wine

2 tins chopped tomatoes

125ml chicken stock

1 large bunch basil, chopped, plus a few leaves for garnish

1 pack spaghetti or 600g courgetti

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