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Olive oil and herb marinated chicken with tomato spaghetti recipe

Olive oil and herb marinated chicken with tomato spaghetti recipe

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Chicken breasts are marinated in a herby olive oil spiked with lemon juice, then grilled and served with a tomato spaghetti. See method

  • Serves 4
  • 30 mins, plus 1 hr minimum marinating time
  • 550 calories / serving
  • Healthy

Ingredients

  • 5 tbsp Napolina olive oil, plus a drizzle to serve (optional)
  • 2 lemons, juiced
  • 4 rosemary sprigs, leaves picked
  • 2 thyme sprigs, leaves picked, plus a few extra leaves to garnish
  • 6 garlic cloves, peeled
  • 1 red chilli, deseeded and roughly chopped
  • 4 chicken skinless, boneless breasts, flattened to around 1cm thickness
  • 400g tin Napolina chopped tomatoes
  • 240g Napolina spaghetti

Perfect with:

Napolina Olive OilPerfect for sauces, marinating and seasoning Napolina Olive Oil
Perfect for sauces, marinating and seasoning
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2315kj
    550kcal
    28%
  • Fat

    3g 4%
  • Saturates

    3g 16%
  • Sugars

    18g 20%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 48g Protein 48.1g Fibre 0g

Method

  1. Place 4 tbsp olive oil, the lemon juice, rosemary, thyme, 4 garlic cloves and the red chilli into a small food processor and blitz until smooth. Pour the marinade into a large bowl, add the chicken breasts and toss well to fully coat. Cover the bowl with clingfilm and place in the fridge for at least 1 hr or for up to 12 hrs.

  2. Remove the chicken from the fridge and set aside. Heat the remaining tbsp olive oil in a medium frying pan over medium heat. Once hot, add the remaining garlic and cook for 30 secs until fragrant, then add the chopped tomatoes, 150ml water and some seasoning. Simmer the tomato sauce for 15 mins until slightly thickened. Meanwhile cook the spaghetti according to the pack instructions.

  3. Heat a large frying pan over medium heat. Once hot, add the chicken breast fillets (leaving any marinade behind in the bowl), season, and cook for around 6-7 mins per side until golden and cooked through. You might have to do this in batches.

  4. Toss the spaghetti in the tomato sauce and divide between 4 plates. Top each bowl with a cooked marinated chicken breast. Garnish with a little extra black pepper, thyme and a drizzle of olive oil before serving.

Tip:If you don’t have a food processor, finely chop the rosemary, thyme, garlic and chilli and mix with the olive oil and lemon juice.

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