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    You are in: Home / Recipes / Baked Spaghetti With Chicken and Spinach Recipe
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    Baked Spaghetti With Chicken and Spinach

    Baked Spaghetti With Chicken and Spinach. Photo by Patti C

    1/1 Photo of Baked Spaghetti With Chicken and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Derf's Note:

    One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

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    Units: US | Metric




    1. 1
      Cook spaghetti, al dente, drain and set aside.
    2. 2
      Heat oil in large saucepan.
    3. 3
      Add garlic and onion, cook until soft, but not browned.
    4. 4
      Add chicken, brown on all sides, turning often, until no longer pink.
    5. 5
      Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
    6. 6
      Pulse until just chunky, not smooth.
    7. 7
      Add sauce to chicken mixture.
    8. 8
      Stir and simmer for 15 minutes.
    9. 9
      Line an oven proof casserole with the spinach.
    10. 10
      Lay the spaghetti over the spinach.
    11. 11
      Pour the chicken/sauce mixture over the spaghetti.
    12. 12
      Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
    13. 13
      Sprinkle cheeses on top and add another dash of chili flakes if desired.
    14. 14
      Bake at 400°F for 20 to 30 minutes.

    Ratings & Reviews:

    • on August 12, 2002


      I was looking for a traditional baked spaghetti recipe but this sounded good so I gave it a try. It was GREAT! I used diced tomatoes and added some sweetener (too much) so next time I will be sure to use the Italian stewed tomatoes. In spite of the sweetness my husband and I both loved it. I am lookinf forward to making this again. I skipped the whole chopping, blending of the sauce ingredients and it was still great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2003


      This was delicious, and I also skipped the blending process and took the suggestion to use Italian stewed tomoatoes. Great flavour, although found it a little too garlicky. Next time will use less garlic and more chicken, tomatoes and spinach!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2014


      Very quick, easy & delicious. I did make extra sauce as the other reviewers recommended so that the leftovers would be a little moister. I also cut up the spinach into smaller pieces and then folded everything together at the end in one big bowl before putting it the casserole since I made a big mess trying to do it the other way. :) Served it with French bread and a salad. Great recipe, derf.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for Baked Spaghetti With Chicken and Spinach

    Serving Size: 1 (543 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 774.3
    Calories from Fat 282
    Total Fat 31.4 g
    Saturated Fat 14.3 g
    Cholesterol 138.1 mg
    Sodium 1469.3 mg
    Total Carbohydrate 65.6 g
    Dietary Fiber 5.7 g
    Sugars 11.5 g
    Protein 57.9 g

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