Chicken Spaghetti in Homemade Italian Tomato Sauce


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Add the garlic to the skillet and cook for 30 seconds. Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Reduce the heat to medium. Let the sauce cook for about 3-5 minutes (let it gently bubble and it will thicken up a bit). Meanwhile, cut the chicken up into strips.


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Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.


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Trim chicken and season both sides generously with salt and pepper. Heat a large deep pan or dutch oven with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done.


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Cook chicken until browned on all sides, but not completely done. Add spaghetti sauce, chicken broth, water and seasonings and bring to a boil. Add pasta and a couple pinches of salt; stir. Bring to a boil, cover, and reduce heat to low. Simmer for about 17-20 minutes, stirring at least once.


Chicken Pasta with Tomato Sauce Stock Photo Image of closeup, dish

Add ¼ cup of Parmesan cheese, stir and simmer for additional 5 minutes. BAKING THE CHICKEN: While the sauce is simmering, start making the chicken. Lightly grease a baking dish. Paper towel dry the chicken. Season the chicken on both sides with salt and pepper. Sprinkle with Italian seasoning.


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Instructions. Grind the chicken in a mixer, doing so for approx. 1 to 2 minutes. Marinade the ground chicken with onions, garlic, mixed herbs, chilli flakes and salt. Keep the marinade overnight for tastier results, then make small balls of the marinated ground chicken the next day & add to the gravy as outlined in Method 2.


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Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minute. Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning . Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.


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Bowl Of Chicken Spaghetti With Tomato Sauce Stock Photo RoyaltyFree

Reserve 1-2 cups of pasta water before draining. Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it. Add the chicken, season with a bit of salt and freshly ground black pepper and cook for 5-6 minutes over medium heat until slightly golden. Add the onion and mushrooms and continue to cook for another 3-4 minutes until.


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Add peeled tomatoes to the pan and divide them in half. check-1. Add thyme, sugar, salt, and pepper. check-1. Cook the sauce over high heat for approx. 3 minutes - stir occasionally. check-1. Add chicken and tomato sauce to the pot with the drained spaghetti. Toss well, heat through, and season to taste.


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Add the diced onion and garlic cloves to the pan and saute gently until softened. Scrape the brown bits off the bottom of the pan and mix with the onions. Step 3 & 4. Add the tinned cherry tomatoes and chicken stock to the pan and bring to a simmer until the tomatoes burst and the stock reduces slightly.


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Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes. Stir shredded chicken into sauce. Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.


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Add red pepper flakes, and salt over all of the ingredients in the skillet. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts.


Chicken Spaghetti in Homemade Italian Tomato Sauce

Add the olive oil to the skillet pan and fry the peppers, garlic and onions for 5 minutes over a low heat. Add the chicken breast pieces to the pan and fry over a medium-high heat until the chicken turns from pink to white. Pour in the tinned chopped tomatoes, sprinkle in the thyme, oregano and chilli flakes.


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Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste. Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish. Sprinkle the pasta with the shredded mozzarella and parmesan.


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