Ingredients:
4 ounces spaghetti
2 boneless skinless chicken breast halves, cut in bite size pieces
1 tablespoon olive oil
3 garlic cloves, smashed
1/2 cup red onions, chopped
2 cups packed fresh spinach
1 (14 ounce) cans stewed tomatoes ( Italian style)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 dash salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
2 garlic cloves
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese
1/2 cup sharp cheddar cheese
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 45 min.