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- 3-4 chicken pieces on the bone with skins, baked until crispy
- 1 white or yellow onion, pureed or diced tiny
- extra virgin olive oil
- 1 clove garlic, chopped
- 1 large can tomato puree
- 1/2 cup water or a small can of tomato sauce
- 1 cup frozen spinach pieces (I use Bodek)
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp granulated garlic
- salt and pepper, to taste
- 1 dash cayenne pepper (optional)
View Full Recipe at Classically Kosher
,%20prepared%20according%20to%20package%20directions.%3C/p%3E%3Cp%3EOnce%20the%20chicken%20is%20baked%20and%20cooled,%20remove%20the%20skins%20and%20cut%20pieces%20off%20the%20bone%20into%20bite%20size%20pieces,%20as%20for%20chicken%20salad.%20Set%20aside.%3C/p%3E%3Cp%3EIn%20a%20deep%20saucepan,%20combine%20pureed%20or%20diced%20onions%20with%20the%20chopped%20garlic%20and%20olive%20oil%20and%20cook%20until%20lightly%20browned.%20Add%20tomato%20product(s)%20and%20herbs/spices.%20Cook%20for%20five%20minutes%20or%20so%20to%20let%20the%20flavors%20come%20together.%20Now,%20add%20the%20spinach,%20chicken%20and%20olives,%20and%20bring%20back%20to%20a%20simmer%20for%20at%20least%20ten%20minutes.%20Next,%20combine%20pasta%20with%20sauce%20and%20place,%20covered,%20in%20a%20warm%20oven,%20for%20half%20an%20hour%20if%20possible.%20This%20will%20help%20the%20flavors%20of%20the%20warm%20spinach%20and%20chicken%20marry%20with%20the%20pasta.%3C/p%3E%3Cp%3EEnjoy!!!%3C/p%3E){kind=link}