Food & Garden Foodies & Smoothies


Servings and Cooking Time

Servings 4-6

Preparation time 10 minutes

Cooking Time 45-50 minutes

Difficulty Level Easy


350g Spaghetti

2 tablespoons extra Virgin olive oil

6 cloves garlic, finely chopped + 4 cloves extra whole

1 red onion, chopped

4 boneless, skinless chicken breast halves, chopped

500 grams tomatoes

1/4 tea spoon salt

1 small dried chili, crumbled

1/4 cup fresh parsley/coriander/ oregano

1.5 cups (180g) freshly grated Parmesan cheese

4 cups (200g) fresh spinach leaves

1 cup (120g) freshly grated cheddar cheese


Put a large pot of salted water to boil over high heat. Cook the spaghetti in the boiling water until the dente.

Drain and set aside preheat the oven to 400°F 200°C.

Heat the oil in large sauce pan over medium heat. Add the finely chopped garlic and onion and sauté until softened, 3 to 4 minutes. Add the chicken and sauté until browned.

Place the tomato, salt, chili, parsley, whole garlic and one cup (120g) of Parmesan in a food processor. Pulse until chunky, not smooth. Add to the chicken mixture simmer for 15 minutes. remove from the heat. Stir in the spinach and pasta.

Place the mixture in a baking dish sprinkle with the remaining Parmesan and the Cheddar. Bake for about 25 minutes until bubbling and golden. Serve hot.

Backed Saghetti with Chicken and Sinach

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