Servings and Cooking Time
Preparation time 10 minutes
Cooking Time 45-50 minutes
Difficulty Level Easy
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.