Spanish Chicken Spaghetti

* 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch chunks
* Kosher salt and freshly ground pepper
* 1 teaspoon dried oregano
* 1/3 cup extra-virgin olive oil
* 2 medium onions, diced
* 3 cloves garlic, chopped
* 2 bay leaves
* 3/4 cup tomato paste
* 12 ounces spaghetti, broken into 3-inch pieces
* Tobasco sauce, to flavor

Bring a large kettle or pot of water to a boil. Season the chicken with 2 teaspoons salt, 1 teaspoon pepper and the oregano. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.

Add the onions, garlic, bay leaves and tomato paste to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.

Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and flavor with Tobasco sauce, if desired.

Number of Servings: 5

Recipe submitted by SparkPeople user BETHANY73.