8 ounces spaghetti
1 tablespoon olive oil
1/2 cup onion, chopped
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon ginger, grated
2 garlic cloves, grated
3 teaspoons garam masala, divided
3 teaspoons ground cumin, divided
2 teaspoons chili powder
1 (6 ounce) can tomato paste
1 cup plain yogurt
3/4 cup whipping cream
Salt and pepper to taste
3 chicken breasts, cooked and chopped
1 pound queso fresco, crumbled
10 ounces fresh baby spinach, chopped
2 (8 ounce) packages cream cheese
Preheat the oven to 350 degrees F and grease a three-quart baking dish.
Cook the spaghetti ACCORDING to the package directions, drain and set aside.
While the spaghetti cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, about four minutes. Add the lemon juice, garlic, ginger, two teaspoons garam masala, two teaspoons cumin and the chili powder and cook for one minute. Stir in the tomato paste and cook for another two minutes. Stir in the yogurt, cream, salt, pepper and chicken. Reduce the heat to low and simmer, uncovered, for about 10 minutes. Remove from heat and set aside.
Combine three-quarters of the queso fresco, spinach, cream cheese, the remaining garam masala and cumin in a large bowl and set aside.
Transfer half the chicken mixture to the prepared casserole dish. Top with half the spaghetti. Spread the spinach mixture over the spaghetti. Top with the remaining spaghetti and chicken mixture. Cover the casserole dish with aluminum foil and bake for one hour or until heated through.
Uncover the casserole, sprinkle with the remaining queso fresco and cook for another five minutes or until the queso is melted. Serve immediately.