🍅 Tomato Spinach Chicken Spaghetti (Mediterranean Style)
Serves: 4
Ready in: 25–30 minutes
📝 Ingredients
For the Chicken & Veggies
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2 tbsp extra-virgin olive oil
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400–450 g chicken breast, cut into thin strips
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1 small onion, finely chopped
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3–4 cloves garlic, minced
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2 cups fresh spinach (or 1½ cups lightly packed)
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2 cups cherry tomatoes, halved
or 1 can (400 g) diced tomatoes, drained -
½ tsp dried oregano
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½ tsp dried basil
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¼ tsp chili flakes (optional)
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Salt & black pepper to taste
For the Sauce
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½ cup chicken broth
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¼ cup sun-dried tomatoes, chopped (optional but very Mediterranean)
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2 tbsp tomato paste
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¼ cup Greek yogurt or light cream (for creaminess)
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1–2 tbsp lemon juice
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Zest of ½ lemon
For the Pasta
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300 g spaghetti
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Salt for boiling water
Garnish
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Fresh basil or parsley, chopped
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Extra olive oil
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Grated Parmesan (optional)
🍳 Instructions
1. Cook the Spaghetti
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Boil water with salt.
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Add spaghetti and cook until al dente.
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Reserve ½ cup pasta water, then drain.
2. Cook the Chicken
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In a large skillet, heat 1 tbsp olive oil.
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Add chicken strips, season with salt, pepper, oregano, and basil.
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Cook 5–7 minutes until golden and cooked through.
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Remove and set aside.
3. Sauté the Vegetables
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Add remaining 1 tbsp olive oil to the same pan.
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Sauté onions for 2 minutes.
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Add garlic and cook for 30 seconds.
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Add cherry tomatoes and cook until soft and juicy (3–4 minutes).
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Add spinach and let it wilt.
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Add sun-dried tomatoes if using.
4. Make the Mediterranean Sauce
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Stir in tomato paste and cook 1 minute.
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Add chicken broth, bring to a gentle simmer.
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Reduce heat and add Greek yogurt/cream, stirring until smooth.
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Add lemon juice & zest.
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Adjust salt, pepper, herbs, chili flakes.
5. Combine Everything
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Return chicken to the skillet.
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Add cooked spaghetti and toss well.
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Add a splash of pasta water to coat the pasta in a silky sauce.
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Drizzle with olive oil.
🌿 Serve
Top with:
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Fresh basil or parsley
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Parmesan (optional)
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Cracked black pepper
Perfect with a side of olives or a light cucumber salad!
💡 Optional Mediterranean Add-Ins
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Sliced kalamata olives
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Crumbled feta on top
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A handful of arugula
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Roasted red peppers
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Artichoke hearts

