BAKED SPAGHETTI WITH CHICKEN AND SPINACH

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Baked Spaghetti With Chicken and Spinach image

One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

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 onion, chopped
2 cups packed fresh spinach
1 (14 ounce) can 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

Steps:

  • 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.

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