Family-Style Chicken Spaghetti

Calories 404; Fat 7.5 g; Protein 34 g; Carbs 55 g; Fiber 10 g; Cholesterol 70 mg; Iron 3 mg; Sodium 603 mg; Calcium 137 mg; Sugars 9 g; Est. Added Sugars 0 g * Serving Size: 2 cups
Photo by Barbie C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 8

    ounces uncooked whole-wheat spaghetti

  • 2

    teaspoons olive oil

  • 3

    garlic cloves, smashed

  • 2

    pt. cherry tomatoes

  • 1

    medium onion, cut into 1-in. wedges

  • 1/4

    cup fresh basil leaves, divided

  • 2

    tablespoons unsalted tomato paste

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 8

    ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)

  • 3

    tablespoons shaved Parmesan cheese

Directions

1. Preheat broiler. Line a jelly-roll pan with foil. 2. Cook pasta according to package directions, omitting salt and fat. 3. While pasta cooks, combine oil, garlic, tomatoes, and onion on prepared pan; toss. Broil 4 to 6 minutes. Transfer mixture and any liquid from pan to a blender. Add 2 tablespoons basil and tomato paste; secure blender lid on blender. Remove center piece of blender lid; cover with a kitchen towel. Blend until smooth. 4. Drain pasta; return to pan. Stir in tomato sauce, salt, pepper, and chicken. Cook over medium heat until heated. Place spaghetti mixture on a serving platter. Chop remaining 2 tablespoons basil leaves. Sprinkle basil and Parmesan evenly over spaghetti.

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