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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a copy-cat recipe I created from a restaurant in the Bay Area. It's a soupy sauce, not a thick one. It's a nice change. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
4 cups chicken broth |
1 (14.5 ounce) can italian-style diced tomatoes, drained |
1 teaspoon dried basil, crumbled |
salt and pepper to taste |
12 ounces spaghettini |
2 cups diced, cooked chicken breast meat |
15 leaves fresh spinach, cleaned |
1/4 cup grated parmesan cheese |
Directions:
1. Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
2. Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
4. Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
5. Spoon sauce over hot pasta and sprinkle with Parmesan cheese.
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