This one-pot comforting pasta is big on flavour and low on effort. Tender chicken thighs are seasoned with paprika and oregano to offer a nourishing boost of protein. We’ve added earthy mushrooms and olives to pair perfectly with fibre-rich spinach and juicy tomatoes. Finish with fresh herbs and parmesan! It’s a creamy, satisfying meal that’s perfect for busy weeknights or when you’re in need of some extra TLC.
Time to cook: 35 minutes
Serves: 4
Ingredients:
- 400g (14.1oz) chicken thigh, diced
- 1 tsp sweet paprika
- 1 tsp dried oregano
- Sea salt & black pepper
- 2 tbsp extra virgin olive oil
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 200g mushrooms, sliced
- ½ cup (70g) kalamata olives
- 400g (14.1oz) tin tomatoes, diced
- 750ml stock, we used vegetable stock
- 2 tbsp tomato paste
- 300g (10.5oz) pasta
- 60g (2.1oz) baby spinach
- 50g (1.7oz) parmesan cheese, grated, omit for dairy-free
- ¼ cup chopped parsley, or basil leaves
Method:
Place the chicken thigh in a bowl and season with the sweet paprika, oregano and a generous pinch of sea salt and black pepper. Toss to coat evenly and then set aside whilst you prep the vegetables.
Heat the olive oil in a large lidded pot over a medium high heat. Add the chicken pieces and cook for 4-5 minutes or until just cooked through. Use a slotted spatula to transfer the chicken to a bowl.
Add the onion and garlic to the same pot with the leftover oil and chicken juices. Saute for 3 minutes or until softened before adding in the sliced mushrooms. Cook for 3 minutes or until the mushrooms release their juices and start to reduce in size. Add the olives, tinned tomatoes, stock and tomato paste. Bring to a boil and then add in the pasta. Reduce to a simmer and cover with a lid. Simmer for 15 minutes.
Remove the lid and add the chicken back to the pot along with the baby spinach leaves. Stir for 2 minutes until the baby spinach has wilted.
Remove from the heat and add in the parmesan cheese and chopped herbs. Note: the pasta will look very saucy but as it cools, the pasta will soak up some of the liquid.
Serve topped with extra parmesan cheese and chilli flakes, if desired.
Keep any leftovers in an airtight container in the fridge for up to 3 days. Heat before serving.
