The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spaghetti pomodoro with lemon chicken
This pomo-dorable dish gives tomatoes their time to shine! A lip-smacking sauce made with baby toms, sun-dried tomato paste and passata, plus a tangle of spaghetti, topped with garlic and herb-coated chicken breasts and a quick drizzle of lemon. The results? Simply di-vine…
SWK: Source of fibre
SWK: High protein
Plants 3
Serving size
Ingredients
- 2 skinless chicken breasts
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 unwaxed lemon
- 1 onion
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 200g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 200g pasta (Wheat) (Durum wheat semolina)
- 3 garlic clove
- 1 handful of fresh basil
Nutritional Information
Calories: 646
Protein: 51g
Carbs: 99g
Fat: 4.9g
Ingredients
- 1 unwaxed lemon
- 400g passata (tomatoes, salt, citric acid)
- 400g pasta (Wheat) (Durum wheat semolina)
- 4 skinless chicken breasts
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 onion
- 5 garlic clove
- 1 handful of fresh basil
- 400g baby tomatoes
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 632
Protein: 50g
Carbs: 96g
Fat: 4.8g
Spaghetti pomodoro with lemon chicken
This pomo-dorable dish gives tomatoes their time to shine! A lip-smacking sauce made with baby toms, sun-dried tomato paste and passata, plus a tangle of spaghetti, topped with garlic and herb-coated chicken breasts and a quick drizzle of lemon. The results? Simply di-vine…
Cook time:
25 mins
Cuisine:
Italian
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 2 saucepans
- 1 large non stick frying pan
Roast the chicken
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Spritz a large, ovenproof non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the chicken breasts for 2-3 minutes on each side, until well browned.
- Add the garlic & herb paste and stir to coat the chicken, then bake in the oven for 10-12 mins (or transfer to the air-fryer basket and air-fry for 8-10 mins) until the chicken is cooked through.
Start your sauce
- Meanwhile, peel and finely dice the onions, peel and crush the garlic, and finely chop the basil leaves.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the onions and tomatoes for 5 mins.
- Stir in the garlic and tomato paste and cook for 1 min.
Give it some oomph!
- Add the stock to the saucepan, pour in 150ml water (250ml for 4 portions) and the passata and stir well.
- Simmer for 5-7 mins until thickened, then stir in the basil.
Simmer the pasta
- At the same time, cook the pasta in boiling water for 7-8 mins, then drain.
Bring everything together
- Squeeze the lemon juice (to taste) over the roasted chicken, then transfer to a board and cut the breasts into thick chunks. Return to the frying pan and toss to coat in any juices.
- Mix the pasta into the sauce, top with the chicken and serve.