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Family-Style Chicken Spaghetti

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 2 cups)

A family favorite swaps jarred sauce for fresh--which requires just a few ingredients and less than 10 minutes.


  • 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

Nutrition Information

  • calories 404
  • fat 7.5 g
  • satfat 2.1 g
  • monofat 3.3 g
  • polyfat 1.1 g
  • protein 34 g
  • carbohydrate 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

How to Make It

  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.