Chicken Bruschetta Pasta with Spinach #313
and Garlic bread
# # #
Ingredients
• 2-3 boneless chicken breast
• 1 -2 tbsp canola oil
• 2 tbsp Italian seasoning
Spinage
1-2 Fresh Bunch of Basil Leaves
• 4 cloves of garlic
• 1/2 cup olive oil
• 3 plum tomatoes
• Salt
1 box of SPAGHETTI regular pound box
• 2 CANS of chicken broth
• 1 can of Spinage
Instructions
Coat chicken with oil and seasoning. Place in a zip-lock bag and flatten. Cook on the Grill Pan 3 mins on side one and 2 mins on side two or until internal temp reads 165 degrees.
Pasta
• 1 box of SPAGHETTI regular pound box
• 2 CANS of chicken broth
Break the spaghetti in half and put it in the Deep Covered Baker. Use a can opener to open the broth and pour both cans over spaghetti. Cover and put in Microwave for 16 minutes on high. Stir at 8 mins!
Sauce
• 1-2 Fresh Bunch of Basil Leaves
• 4 cloves of garlic
• 1/2 cup olive oil
• 3 plum tomatoes
• Salt
Add basil and garlic cloves to the Manual Food Processor. Chop. Add the 1/2 cup of Olive Oil. core out the stem of the 3 plum tomatoes. Slice each tomato Add 1 and a half of the tomatoes to the MFP, and then USING GRINDER, and Himalayan Salt, grind a good helping of salt and start Processing until it is all incorporated. ADD THE REMAINING TOMATOES and process again.
When pasta is done it may still be a bit moist... that's ok... let it sit for a minute or so ...
and then add the sauce MIX THOROUGHLY THRU PASTA. Then add chopped grilled chicken and ½ cup freshly grated parmesan cheese (use Microplane adjustable grater to grate fresh cheese) all over the pasta, and mix through.
Use the Chef Tongs to serve.
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