Family-Style “Chicken” Spaghetti

This was okay. It was a little bland to me, but the family seemed to like it.

rating: 8

Family-Style Chicken Spaghetti
(Cooking Light, July 2016)

serves 4


8 ounces uncooked whole-wheat spaghetti (I used regular 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)- I used a bag of Quorn Tenders
3 tablespoons shaved Parmesan cheese


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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