— 1 pound boneless, skinless chicken thighs or breasts cut into chunks
— 1 tablespoon olive oil
— 1/4 teaspoon dried thyme
— 1/4 teaspoon dried oregano
— 1/4 teaspoon salt
— 1/8 teaspoon pepper
— 1/2 pound spaghetti (about 1/2 box)


— 1 28 ounces can of crushed tomatoes
— 1 tablespoon concentrated tomato paste
— 2 cloves garlic – minced
— 1 teaspoon salt
— 1/2 teaspoon red pepper flakes
— 3 tablespoon sugar
— 1/4 cup grated Parmesan cheese


Heat oven to broil.

In a cast iron or heavy skillet, heat olive oil. Sprinkle chicken with thyme, oregano, salt, and pepper. Place in hot skillet and cook on both sides until done. Remove chicken from skillet and set aside.

Heat water in a large pot. Cook pasta according to package direction until al dente, being careful not to overcook.

Heat skillet on low temperature. Add tomato paste and cook, stirring, for 2 minutes. Add garlic and cook for additional minute. Gently pour in crushed tomatoes and stir to incorporate cooked ingredients. Add salt, pepper, and sugar and cook for 5 minutes. Add cooked spaghetti and gently stir it into the sauce. Add chicken chunks into skillet, nestling into spaghetti. Sprinkle cheese over spaghetti and chicken and place on rack in oven.

Broil chicken spaghetti until cheese is melted and sauce is bubbling around the edges of the skillet.

Remove from oven and let cool for 5 minutes. Sprinkle with addition cheese and parsley if desired.

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