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    Source of Recipe

    Clone I came up with

    Recipe Introduction

    I had this at a restaurant named Tomatinos in the Bay area. This is my rendition of the dish which both Dan and I agree is pretty close to what we had.

    List of Ingredients

    1 red onion -- chopped
    2 cloves garlic -- minced
    4 cups chicken broth
    1 16 oz tomatoes -- slightly blended
    2 tablespoons fresh basil leaf -- chopped
    1 bag fresh baby spinach -- washed
    salt and pepper -- to taste
    2 cups chicken -- chopped
    parmesan cheese
    1 pound spaghetti


    Saute the onion and garlic in a little oil. When onions are clear add the broth...can be water and bouillon. Blend the tomatoes slightly, just to chop the tomatoes a little finer...not pulverize. Add fresh basil to taste. Add salt and pepper as needed...add enough pepper to make it a little spicy. Salt may not be needed with the broth. Add cooked chicken to heat through. Just before serving over cooked spaghetti, add 10-15 leaves spinach just to wilt...2-3 minutes. Or add fresh spinach to your pasta, then serve in bowls over hot spaghetti. Add parmesan at the table.




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