Rosy curried chicken linguine

This article has not been rated yet.


8 min


2 to 3 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g box linguine or fettuccine pasta
  • 2 skinless, boneless chicken breasts
  • 1 1/2 cups tomato sauce
  • 1 tsp Indian curry paste , or curry powder
  • 1 tsp dried dill
  • 4 cups baby spinach
  • 1/4 cup chopped fresh cilantro , optional
  • sour cream , or yogurt


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, thinly slice chicken into bite-size strips. Place in another large saucepan with pasta sauce, curry paste and dillweed. Set over medium-high heat and bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is no longer pink, 6 to 8 minutes. If sauce is ready before pasta is cooked, reduce heat to low, cover and keep warm.
  • When pasta is cooked, drain well. Add to sauce and stir to coat. Add spinach and coriander. Stir often until spinach wilts, about 2 minutes. For a creamier sauce, stir in a few dollops of sour cream.

Nutrition (per serving)

  • Calories
  • 302,
  • Protein
  • 27.9 g,
  • Carbohydrates
  • 34.7 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 5.2 g,
  • Sodium
  • 691 mg.

Adding meat to your pasta is a wallet-friendly way to stretch out a meal. Liven up bottled pasta sauce with dried dillweed and some curry for a sumptuous dinner that’s ready in less than 20 minutes.