- 2 skinless boneless chicken breasts medium cut into 1 inch cubes
- 8 oz spaghetti
- 2 teaspoons oil
- 2-4 cloves garlic minced
- 1 onion medium diced
- 28 oz diced tomatoes
- 6 oz tomato paste
- 1/2 teaspoon oregano
- 2 teaspoons dry basil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoons crushed pepper optional
- Preheat oven to 350 degrees convection. Rinse, pat dry and dice 2 medium chicken breast. About 1-1 1/2 pounds.
- Start with 2 tsp of oil over medium high heat. Add 2-4 cloves of garlic minced. After a minute or two add the chicken.
- Chop a medium onion and add to the chicken. Cook until chicken is done and cuts easily with wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken.
- Add two 14 oz cans of diced tomatoes, one 6 oz can tomato paste, 2 t dry basil (or 2 T fresh basil), 1 t kosher salt, 1/2 t pepper, 1/2 t crushed red pepper (optional), 1/2 t oregano. Simmer over low heat while you cook the pasta.
- Cook 8 oz of pasta according to instructions on box but decrease time by 2 minutes. I’m a traditionalist so I used standard spaghetti.
- Add the spaghetti to a large baking dish. Add 1/2 cup shredded Parisian to the sauce and mix well.
- Add the sauce on top of the pasta. Mix the sauce into the pasta just a little.
- Top with 1/2 cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.
- Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.