Chicken Spaghetti

    • 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
      1. Preheat oven to 350 degrees convection. Rinse, pat dry and dice 2 medium chicken breast. About 1-1 1/2 pounds.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. Add the spaghetti to a large baking dish. Add 1/2 cup shredded Parisian to the sauce and mix well.
      7. Add the sauce on top of the pasta. Mix the sauce into the pasta just a little.
      8. Top with 1/2 cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.
      9. Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.