1 (14 ounce) can whole peeled tomatoes, chopped
1 can tomato paste
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried sage
3 tablespoons dried basil, crushed
2 teaspoons dried marjoram
2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
2 tablespoons dried Dried rosemary
2 tablespoons dried basil, crushed
1 cup chopped red onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped red cabbage
1 cup chopped onions
1 cup chopped garlic
1 tablespoon dried oregano
1 teaspoon dried fenugreek seed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
In a large saucepan, heat tomatoes and tomato paste together. Stir in olive oil, basil, oregano, sage, marjoram, rosemary, sage, rosemary, Dried rosemary, Basil, marjoram, garlic, oregano, Fenugreek and salt.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return pasta and tomatoes to saucepan. Mix in tomato paste, lemon juice and marinade. Stir in the basil, oregano, sage, marjoram, rosemary, basil, garlic, oregano, fenugreek and salt. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Stir in red peppers and green peppers and chicken. Cook over low heat for about 3 minutes. Remove chicken from saucepan and place in an unused resealable plastic bag. Discard plastic bags.
Whisk together spinach and water in large bowl, mixing thoroughly. Reduce heat to medium, and fold spinach into tomato mixture. Spread mixture over pasta. Top with yellow bell pepper slices and basil leaf. Sprinkle with chopped green bell pepper and basil.
Slice meat into 4 pieces. Place each piece in a separate serving dish. Cover pieces with plastic wrap, and refrigerate overnight.
Heat oil in medium skillet over medium heat. Heat garlic in same skillet over medium heat. Add celery to the skillet and saute for about 10 minutes, stirring often. Stir in salt and pepper, except for basil.
Return meat pieces to pan with celery mixture. Cook until golden brown. Serve over cooked pasta.