Italian Spaghetti with Chicken and Roasted Vegetables Recipe
When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too.
When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too.
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 can (6 ounces) tomato paste
- 1/4 cup minced fresh basil
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons italian seasoning divided
- 1 pound boneless skinless chicken breasts cubed
- 3 plum tomatoes seeded and chopped
- 2 medium zucchini cubed
- 1 medium yellow summer squash cubed
- 8 ounces uncooked whole wheat spaghetti
- 1/3 cup dry red wine or additional reduced-sodium chicken
- 4 cans (8 ounces each) no-salt-added tomato sauce
- 2 tablespoons minced fresh oregano
- 6 tablespoons shredded parmesan cheese
- Carbohydrate 2.53135694433989 g
- Cholesterol 47.4472624302901 mg
- Fat 3.6415447862253 g
- Fiber 0.895936111778736 g
- Protein 20.2691172039468 g
- Saturated Fat 1.33180569172193 g
- Serving Size 1 1 serving (176g)
- Sodium 181.232562233939 mg
- Sugar 1.63542083256115 g
- Trans Fat 0.343903359046138 g
- Calories 126 calories
Step-by-step
- Preheat oven to 425 degrees.
- In a large bowl, combine tomatoes, zucchini, and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning.
- Transfer to a 15x10x1-inch baking pan coated with cooking spray.
- Bake 15-20 minutes or until tender.
- Meanwhile, cook spaghetti according to package directions.
- Sprinkle chicken with garlic powder and remaining Italian seasoning.
- In a large nonstick skillet, heat remaining oil over medium heat.
- Add chicken; cook until no longer pink.
- Remove from skillet.
- 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.
- Drain spaghetti.
- Add spaghetti and vegetables to tomato mixture; heat through.
- Sprinkle with cheese.
A Simple Weeknight Meal: Italian Spaghetti with Chicken and Roasted Vegetables
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want to do is spend hours in the kitchen. That's why I rely on quick, easy, and satisfying recipes like this Italian Spaghetti with Chicken and Roasted Vegetables. This dish is a perfect example of how a simple meal can be packed with flavor and nutrients, without demanding a significant time commitment. It's a recipe I've perfected over the years, tweaking it to suit my family's tastes and my busy schedule. The roasted vegetables add a depth of sweetness and texture that perfectly complements the savory chicken and tangy tomato sauce. And the best part? It’s almost entirely hands-off once it’s in the oven and on the stove!
The beauty of this recipe lies in its versatility. Feel free to substitute different vegetables based on what's in season or what you have on hand. Bell peppers, broccoli, or even asparagus would be fantastic additions. Similarly, you can easily swap out the chicken for another protein like sausage, shrimp, or even chickpeas for a vegetarian option. The robust tomato sauce is the star of the show, providing a rich and flavorful base that elevates the entire dish. I often make a double batch of the sauce and freeze half for another quick meal later in the week – a simple trick for busy weeknights. The combination of tender chicken, perfectly cooked spaghetti, and sweet roasted vegetables is a guaranteed crowd-pleaser, even for picky eaters. The simplicity of preparation allows for a quick and easy cleanup, leaving me with more time to enjoy my evening with family rather than being stuck cleaning up after dinner.
Beyond the Recipe: Embracing Simplicity in a Hectic Life
This recipe isn’t just about creating a delicious meal; it's a reflection of my approach to life as a working mom. It's about finding balance between creating wholesome, flavorful food and managing a busy schedule. It's a reminder that simplicity can be incredibly powerful. By focusing on fresh, high-quality ingredients and straightforward cooking techniques, I can create meals that nourish my family without sacrificing precious time. This spaghetti recipe embodies that philosophy—a delicious, satisfying meal achieved with minimal fuss and maximum flavor. The comfort of knowing I can whip up a delicious and healthy dinner without spending hours in the kitchen is invaluable. It’s a small act of self-care that ripples outward, allowing me to be more present and engaged with my family and other commitments. It’s a simple pleasure in a busy life.
Tips and Variations for Your Own Culinary Adventure:
- Spice it up! Add a pinch of red pepper flakes to the sauce for a little heat.
- Herby goodness: Experiment with different herbs. Fresh thyme, rosemary, or parsley would all work well.
- Make it creamy: Stir in a dollop of cream cheese or ricotta cheese at the end for a richer sauce.
- Add some cheese: While Parmesan cheese is traditional, feel free to use other hard cheeses like Pecorino Romano or Asiago.
- Leftovers are a blessing: This dish reheats beautifully, making it perfect for lunch the next day.
Ultimately, this Italian Spaghetti with Chicken and Roasted Vegetables is more than just a recipe; it's a testament to the power of simplicity and the joy of creating delicious, nourishing meals amidst the chaos of everyday life. It's a dish that reflects my values—a commitment to quality ingredients, efficient cooking, and creating lasting memories around the dinner table. I hope you enjoy it as much as my family does!
