Ingredients
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4 ounces spaghetti
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1 tablespoon olive oil
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3 garlic cloves, smashed
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1/2 cup red onion, chopped
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2 cups packed fresh spinach
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1 (14 ounce) can stewed tomatoes (Italian style)
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1/2 teaspoon dried basil
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1/2 teaspoon dried tarragon
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1 dash salt
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons fresh parsley
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2 garlic cloves
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1/2 cup grated parmesan cheese
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2 boneless skinless chicken breast halves, cut in bite size pieces
Instructions
- Cook spaghetti, al dente, drain and set aside.
- Heat oil in large saucepan.
- Add garlic and onion, cook until soft, but not browned.
- Add chicken, brown on all sides, turning often, until no longer pink.
- Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
- Pulse until just chunky, not smooth.
- Add sauce to chicken mixture.
- Stir and simmer for 15 minutes.
- Line an oven proof casserole with the spinach.
- Lay the spaghetti over the spinach.
- Pour the chicken/sauce mixture over the spaghetti.
- Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
- Sprinkle cheeses on top and add another dash of chili flakes if desired.
- Bake at 400°F for 20 to 30 minutes.