Chicken and Spinach Pasta

//Chicken and Spinach Pasta
 All I’m going to say is YUM!


Chicken and Spinach Pasta
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 3 cloves of garlic, peeled
  2. 1 onion, peeled and quartered
  3. A few sprigs of parsley
  4. Drizzle of oil
  5. 1 large chicken breast, chopped (you can use more)
  6. 400g tinned or fresh tomatoes
  7. 150g Philadelphia spreadable cream cheese in the chive and onion flavour
  8. 1 tablespoon veggie stock concentrate
  9. 100mls water
  10. 60g baby spinach
  11. 400g pasta of choice, or more if desired
  1. Cook pasta on stove according to packet instructions. Alternatively you can cook the sauce first and keep warm in an insulated server and cook the pasta in the tmx.
  2. Place garlic, onion and parsley in bowl.
  3. Blitz on speed 7 for 5 seconds. Scrape down.
  4. Insert butterfly attachment. Add oil and chicken.
  5. Cook at 100 degrees, reverse, spoon soft for 5 minutes.
  6. Scrape chicken off butterfly.
  7. Add tomatoes, water and stock.
  8. Cook at 100 degrees, reverse, spoon soft for 15 minutes.
  9. Add cream cheese.
  10. Cook at 100 degrees, reverse, spoon soft for 5 minutes.
  11. In the last 3 minutes add the spinach.
  12. Stir sauce into pasta.
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By |2017-06-12T11:22:37+00:00March 29th, 2014|Categories: Lunch and Dinner|9 Comments

About the Author:

Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.


  1. Heather Smith April 11, 2014 at 10:28 am - Reply

    This is absolutely awesome, will now be a regular for me

  2. EA July 1, 2014 at 7:17 pm - Reply

    Definitely yum! We all loved it in this house, with the kids having second serves.

  3. Lisa October 5, 2014 at 6:38 pm - Reply

    Tried this one tonight, loved it. My cream cheese didn’t melt in to everything so I would probably cook a bit longer at the end (or add some sauce to it and mix before adding to jug).

    As I was making it I thought that this is why I love TRTLMT – had no idea what I was going to cook – had just bought chicken, had a bit of a search on the website and had everything for this. Everyday ingredients not ones you’ve never heard of 🙂

  4. Jessica November 9, 2014 at 6:23 pm - Reply

    I’ve made this 4 times now and my family absolutely loves it! Thanks so much!

  5. Michelle November 11, 2014 at 7:00 pm - Reply

    Unfortunately I found this runny and not overly flavoursome. I may have got the wrong Philly cheese, as I could only find snack tubs.

    • Peta November 11, 2014 at 7:42 pm - Reply

      The snack tubs are softer and give a runnier result. I use the large tub.

  6. Rhia November 15, 2014 at 6:50 pm - Reply

    Hi! Love this page, has become my new best friend! I have also had trouble locating the normal tin of the spreadable cream cheese in the chine flavour and could only find the snack tubs – would I be better of using just normal cream cheese or a combination of the both? Thanks,

  7. Jessica Boys September 4, 2015 at 8:23 am - Reply

    How many serves is this roughly? How well does it keep in the freezer?

    Thanks 🙂

    • Peta September 7, 2015 at 8:11 pm - Reply

      Approximately 4-6 serves depending on size. I don’t freeze it but I know others do 🙂

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