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Email to Marian Collins      

    Spaghettini with Chicken and Spinach

    Source of Recipe


    Recipe Introduction

    I had this at a restaurant named "Tomatinos" in the Bay area. This is my rendition of the dish which both my husband and I agree is pretty close to what we had. It's turned into a family favorite.

    List of Ingredients

    1 red onion -- chopped
    2 cloves garlic -- minced
    4 cups chicken broth
    1 16 oz diced tomatoes with italian seasonings -- slightly blended
    2 tablespoons fresh basil leaf -- chopped
    1 bag of fresh baby spinach leaves
    salt and pepper -- to taste
    2 cups chopped chicken
    fresh parmesan
    freshly cooked 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. Let the broth simmer for 30 minutes or so to reduce and thicken a little. Add cooked chicken to heat through. Just before serving over cooked spaghetti, add as much spinach as you want just to wilt...2-3 minutes. Serve in bowls over hot spaghetti. Add parmesan at the table. This is a brothy sauce, not thick.




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