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Prep time
12 minutes
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Cook time
23 minutes
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Serves
4
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Ingredients
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18 ounces
skinless boneless chicken thigh
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14 ounces
cooked spaghetti, from 7 oz uncooked
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0.5 ounces
parmesan cheese, shredded
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2 ounces
mozzarella cheese, shredded
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1 cup
homemade tomato sauce
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1 teaspoon
Hunt's tomato paste
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1/2 cup
unsalted chicken broth
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1/2 teaspoon
salt
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1 tablespoon
garlic, minced
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4 ounces
onion, diced
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1/2 tablespoon
all-purpose flour
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1/2 teaspoon
paprika
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1 tablespoon
olive oil
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1/2 teaspoon
ground black pepper
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1 teaspoon
oregano
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1 teaspoon
thyme
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2 tablespoons
parsley, chopped
Directions
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Cut the chicken and grind it: Slice 18 oz skinless boneless chicken thighs into small cubes and grind them in a food processor.
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Saute the garlic, onion, and thyme in olive oil: In a skillet over medium heat, add 1 tbsp olive oil, 1 tbsp garlic, 4 oz onion, and 1 tsp thyme. Stir well for 2 minutes.
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Add the tomato paste: Add 1 tbsp Hunt's tomato paste and stir for 30 seconds.
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Add the chicken: Add the ground chicken and stir-fry for 5 minutes. (Constantly stirring so that the chicken won’t stick into lumps)
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Add the pepper, paprika, salt, oregano, and flour: Add 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp oregano, and 1 tbsp all-purpose flour. Stir well for 1 minute.
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Add the chicken broth and tomato sauce: Add 1/2 cup unsalted chicken broth and 1 cup homemade tomato sauce. Bring to a boil, then continue cooking on low heat for 7 minutes.
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Add the cheese and parsley: Remove from the heat, then sprinkle 2 tbsp parsley, 0.5 oz parmesan cheese, and 2 oz mozzarella cheese.
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Plate and serve over spaghetti.
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