Source of Recipe
Clone I came up with
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
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.