Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Line a jelly-roll pan with foil.

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  • Cook pasta according to package directions, omitting salt and fat.

  • 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.

  • 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.

Nutrition Facts

404 calories; fat 7.5g; saturated fat 2.1g; mono fat 3.3g; poly fat 1.1g; protein 34g; carbohydrates 55g; fiber 10g; cholesterol 70mg; iron 3mg; sodium 603mg; calcium 137mg; sugars 9g; added sugar 0g.
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