Chicken Tomato Pasta

Chicken Tomato Pasta


  • 2 tablespoons vegetable oil
  • 2 small onions, finely diced
  • 2 cloves garlic, chopped or crushed
  • 2 chicken breasts or 500g thigh fillets, diced
  • 4 tablespoons salt reduced tomato paste
  • 2 x 400g cans of crushed tomatoes
  • 1 capsicum, chopped
  • 2 sticks of celery, chopped
  • 2 cups uncooked pasta (e.g. penne, spaghetti, spiral, linguine)
  • 1/2 cup low fat cheddar or feta cheese, grated or crumbled


Approx 20-25 min. Serves 4

  1. Place oil, onion and garlic in heated pan and cook over medium heat until soft.
  2. Add chicken, lightly browning on all sides.
  3. Add tomato paste, canned tomatoes, capsicum and celery. Cook for a further 10 minutes.
  4. Meanwhile, cook pasta according to directions on packet.
  5. Serve chicken pasta sauce over hot pasta and sprinkle with grated cheese.

Cooking Hints

  1. Fresh tomato or vegetable based pasta sauces are the best choice.
  2. For extra flavour, add dried or fresh herbs e.g. Italian mixed herbs or basil.
  3. Replace chicken with a 400g tin of brown lentils rinsed and drained and a teaspoon of cumin for a cheaper and tasty alternative. Top with crumbled feta.

Family Eating Tip

Low or reduced fat dairy foods are suitable for children over 2 years of age.

Page last updated on: 17 Sep 2019