Baked Spaghetti With Chicken And Spinach Recipe

Ingredients for Baked Spaghetti With Chicken And Spinach

• 1 pound spaghetti
• Boneless Skinless Chicken Breast Halves
• Olive Oil
• Garlic Cloves
• Red Onion
• Fresh Spinach
• 28 ounces canned stewed tomatoes
• Dried Basil
• Dried Tarragon
• 1 teaspoon salt
• Crushed Red Pepper Flakes
• Fresh Parsley
• Parmesan Cheese
• Sharp Cheddar Cheese

How to Make Baked Spaghetti With Chicken And Spinach

1. Cook 1 pound spaghetti until al dente according to package directions. Drain and set aside.
2. Heat 2 tablespoons olive oil in a large saucepan over medium heat.
3. Add 2 cloves minced garlic and 1/2 cup chopped onion. Cook until softened, about 5 minutes.
4. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Brown on all sides, about 8-10 minutes, until no longer pink.
5. **Sauce:** In a blender or food processor, combine 28 ounces canned stewed tomatoes, 1/4 cup packed fresh basil leaves, 1 tablespoon fresh tarragon, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, 1/4 cup chopped fresh parsley, 1 clove minced garlic, and 1/2 cup grated Parmesan cheese.
6. Pulse until just chunky, not smooth.
7. Add the sauce to the chicken mixture in the saucepan.
8. Stir and simmer for 15 minutes, allowing the flavors to meld.
9. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
10. Line the baking dish with 5 ounces fresh spinach leaves.
11. Spread the cooked spaghetti evenly over the spinach.
12. Pour the chicken and sauce mixture over the spaghetti.
13. Gently stir with a spoon to combine layers and distribute spinach throughout.
14. Sprinkle 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top. Add another dash of red pepper flakes if desired.
15. Bake for 20-30 minutes, or until bubbly and heated through, and the cheese is melted and slightly browned.