Chicken Spaghetti Sauce
Submitted by ntb4568
Herb-packed chicken spaghetti sauce with oregano, basil, marjoram, and rosemary simmered in tomato paste and sauce. Make it in the microwave for a quick dinner or on the stovetop for deeper flavor.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minFour fresh herbs, one punchy tomato base, and tender chopped chicken. That’s the whole story here, and it’s a good one.
Oregano, basil, marjoram, and rosemary build layers of flavor that taste like they’ve been simmering all afternoon.
The microwave method gets dinner on the table fast, but the stovetop version lets the sauce reduce and concentrate into something richer.
Either way, ladle it over hot spaghetti with a shower of grated parmesan and call it done.
Pro Tips
- Fresh herbs make a real difference here, but dried work fine at the reduced amounts listed
- The stovetop method gives you a thicker, more concentrated sauce worth the extra time
- Leftover rotisserie chicken is the fastest shortcut to getting this on the table
Ingredients
Directions
Mix ½ cup water and the onion in 2 quart microwavable casserole.
Cover and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is barely tender.
Stir in remaining ingredients except chicken and spaghetti.
Cover and microwave 5 minutes.
Stir in chicken.
Cover tightly and microwave on medium-low (30%) 15 to 18 minutes or until hot.
Remove bay leaf.
Serve sauce over spaghetti.
Sprinkle with grated Parmesan cheese if desired.
Range-top Directions: Omit ½ Cup water and ¼ Cup water.
Heat 1 cup water and all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat.
Cover and simmer 30 minutes, stirring occasionally: Stir in chicken.
Cover and simmer 30 minutes longer; stirring occasionally Remove bay leaf. Serve as directed above.
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