AuthorBiteSized
Soak kamote slices in water for 30 minutes or until no longer slimy. Repeat the process if necessary. Pat dry the kamote slices and place them in a bowl. Drizzle kamote slices with oil then season with salt and pepper. Toss to coat each piece well.
In a pan over medium heat, sauté onion and garlic in butter until fragrant. Season with salt and pepper. Add ground chicken and cook until nicely browned.
Add DEL MONTE Original Style Tomato Sauce and mix together until well combined. Bring to a boil then simmer for a few minutes. Remove from heat.
In a pan, layer the kamote slices, chicken sauce, spinach leaves, and cheese.
Bake in preheated oven at 350°F for 30 minutes. Top with parsley just before serving.
Ingredients
Directions
Soak kamote slices in water for 30 minutes or until no longer slimy. Repeat the process if necessary. Pat dry the kamote slices and place them in a bowl. Drizzle kamote slices with oil then season with salt and pepper. Toss to coat each piece well.
In a pan over medium heat, sauté onion and garlic in butter until fragrant. Season with salt and pepper. Add ground chicken and cook until nicely browned.
Add DEL MONTE Original Style Tomato Sauce and mix together until well combined. Bring to a boil then simmer for a few minutes. Remove from heat.
In a pan, layer the kamote slices, chicken sauce, spinach leaves, and cheese.
Bake in preheated oven at 350°F for 30 minutes. Top with parsley just before serving.
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