Spaghetti with Tomato Sauce and Chicken
Transform your weeknight dinner routine with this hearty and flavorful Spaghetti with Tomato Sauce and Chicken recipe! Tender slices of golden-brown chicken breast are simmered in a robust homemade tomato sauce infused with garlic, onion, dried oregano, and basil, creating a symphony of classic Italian flavors. Tossed with perfectly cooked al dente spaghetti and topped with grated Parmesan cheese and fresh basil leaves, this dish is as comforting as it is satisfying. Ready in just an hour, this family-friendly meal is ideal for busy nights or casual gatherings. Search no further for a recipe that's simple, wholesome, and packed with rich, savory goodness!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 10 leaves fresh basil leaves, for garnish
Instructions
Start by preparing the chicken. Rinse and pat dry the chicken breasts. Season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let them rest on a cutting board.
In the same skillet, add the remaining olive oil. Add the minced garlic and chopped onion, sauté until translucent and fragrant, about 2-3 minutes.
Pour in the canned crushed tomatoes and stir in the dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a simmer, reducing the heat to low, and let it cook for about 20 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Slice the rested chicken breasts into strips or bite-sized pieces.
Add the sliced chicken to the simmering tomato sauce and stir well to combine. Let the chicken heat through for another 5 minutes.
Add the cooked spaghetti to the sauce and toss gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve the spaghetti and chicken hot, topped with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 45.9 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3096 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
