Baked Spaghetti With Chicken and Spinach
"One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls."
photo by Patti C
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
2
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 onion, chopped
- 2 cups packed fresh spinach
-
Sauce
- 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
-
Topping
- 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.
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Reviews
-
I was looking for a traditional baked spaghetti recipe but this sounded good so I gave it a try. It was GREAT! I used diced tomatoes and added some sweetener (too much) so next time I will be sure to use the Italian stewed tomatoes. In spite of the sweetness my husband and I both loved it. I am lookinf forward to making this again. I skipped the whole chopping, blending of the sauce ingredients and it was still great. -
This was delicious, and I also skipped the blending process and took the suggestion to use Italian stewed tomoatoes. Great flavour, although found it a little too garlicky. Next time will use less garlic and more chicken, tomatoes and spinach! -
Very quick, easy & delicious. I did make extra sauce as the other reviewers recommended so that the leftovers would be a little moister. I also cut up the spinach into smaller pieces and then folded everything together at the end in one big bowl before putting it the casserole since I made a big mess trying to do it the other way. :) Served it with French bread and a salad. Great recipe, derf. -
This is a great recipe! I switch the flakes for a fresh, chopped chili, the tarragon and parsley for plenty of dried oregano, and use creme fraiche in the sauce instead of parmesan. Thinking about making a vegetarian version of this with mushrooms, or perhaps a fish one with salmon. Salmon and spinach is always a good combo. -
Family loved it! Will definitely make again. Substituted Mozz cheese for sharp cheddar and was still good.
see 14 more reviews
Tweaks
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Family loved it! Will definitely make again. Substituted Mozz cheese for sharp cheddar and was still good.
-
Pretty good. I used ground beef instead of chicken. The sauce is excellent!
RECIPE SUBMITTED BY
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