Tomato Chicken & Baby Spinach Spaghettini Recipe

Name: Tomato Chicken & Baby Spinach Spaghettini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: serving for 4 servings
Ingredients: 2 tbsp olive oil; 600g boneless, skinless chicken thighs; 1 (150g) onion, finely chopped; 2 garlic cloves, crushed; 400mL tomato passata; 2/3 cup (170ml) chicken stock; 1 rosemary sprig; 1 bay leaf; 600g dried spaghettini; 2 cups (40g) baby spinach; 1/2 cup (40g) finely grated parmesan

Ingredients

2 tbsp olive oil
600g boneless, skinless chicken thighs
1 (150g) onion, finely chopped
2 garlic cloves, crushed
400mL tomato passata
2/3 cup (170ml) chicken stock
1 rosemary sprig
1 bay leaf
600g dried spaghettini
2 cups (40g) baby spinach
1/2 cup (40g) finely grated parmesan

PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD serving for 4 servings

Instructions

Heat half the olive oil in a large saucepan over low heat, add chicken thighs, cook for 3 minutes either side or until browned, remove from pan.
Using the same pan; heat remaining oil and add onion and garlic and cook for 5 minutes or until softened. Add chicken to onion mixture, and then add tomato passata, stock, rosemary and bay leaf. Reduce heat to low-medium and simmer for 30 minutes or until tender. Set aside to cool slightly, then coarsely shred chicken, season to taste and keep warm.
Cook spaghettini in a large saucepan of boiling water until al dente (5-7 minutes), drain well, add pasta and baby spinach to sauce and toss to combine. serve hot scattered with grated parmesan

Dinner