Italian Spaghetti With Chicken & Roasted Vegetables Recipe

Name: Italian Spaghetti With Chicken & Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, seeded and chopped; 2 medium zucchini, cubed; 1 medium yellow summer squash, cubed; 2 tablespoons olive oil, divided; 2 teaspoons Italian seasoning, divided; 8 ounces uncooked whole wheat spaghetti; 1 pound boneless skinless chicken breasts, cubed; 1/2 teaspoon garlic powder; 1/2 cup reduced-sodium chicken broth; 1/3 cup dry red wine or additional reduced-sodium chicken broth; 4 cans (8 ounces each) no-salt-added tomato sauce; 1 can (6 ounces) tomato paste; 1/4 cup minced fresh basil; 2 tablespoons minced fresh oregano; 1/4 teaspoon salt; 6 tablespoons shredded Parmesan cheese

Servings: persons

3 plum tomatoes, seeded and chopped
2 medium zucchini, cubed
1 medium yellow summer squash, cubed
2 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces uncooked whole wheat spaghetti
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic powder
1/2 cup reduced-sodium chicken broth
1/3 cup dry red wine or additional reduced-sodium chicken broth
4 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
1/4 cup minced fresh basil
2 tablespoons minced fresh oregano
1/4 teaspoon salt
6 tablespoons shredded Parmesan cheese

1
Preheat oven to 425u00b0. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender.
2
Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a
3
, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet.
4
Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened.
5
Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 plum tomatoes, seeded and chopped, 2 medium zucchini, cubed, 1 medium yellow summer squash, cubed, 2 tablespoons olive oil, divided, and more.

Yes, Italian Spaghetti With Chicken & Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Spaghetti With Chicken & Roasted Vegetables

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