Chicken, Tomato, Pepper And Spinach Ragu

This is a bit of a midweek favourite as it’s quick and easy to make, is full of veg and is super tasty.  It’s also a great way of using up leftover veg from your fridge drawer.  You can pretty much throw in whatever veg you have lying around.


– 4 x Chicken breasts
– 1 x Onion
– 2 x Garlic cloves
– 1 x Red pepper
– 1 x Yellow pepper
– 1 x Red chilli (optional)
– 200g Spinach leaves
– 1 x Tin cherry tomatoes
– 1 tsp Dried oregano
– 1 tsp Dried marjoram
– Worcestershire sauce
– 2/3 tbsp Rapeseed oil
– Salt & pepper to taste

Serves – 4


Step 1 – The prep
Place 2 tbsp of oil in a large frying pan and place on a medium high heat. Finely chop the onion and garlic. Slice up the red and yellow peppers, and if using, deseed and finely slice the red chilli. On a clean chopping board cut the chicken into bitesize pieces.

Step 2 – The first fry
Add the chicken to the pan and fry until browned on all sides. Remove from the pan and set aside.

Step 3 – The second fry
Add the onion to the pan and fry until soft. If the pan needs more oil then add in the final tbsp of oil, if not then no need to add any more. Once the onion is soft, add in the garlic, peppers and chilli (if using). Fry for a couple of minutes until the peppers have started to soften but are still firm.

Step 4 – The simmer
Add the tin of cherry tomatoes to the pan and then half fill the empty can with water. Swish the water round the can to pick up all the leftover tomato juice and then add this to the pan. Add in the herbs and a good dash of Worcestershire sauce. Stir well and then add the chicken. Lower the heat and simmer for 15 mins.

Step 5 – The serve
Just before you are ready to serve, taste and adjust the seasoning. Stir the spinach through the hot ragu so it wilts down a bit. Serve either on it’s own or stirred through some pasta.

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