chicken spaghetti

Ingredients

• 1 pound spaghetti
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions. Drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium heat.
3. Add chicken and cook until browned and cooked through, about 5-7 minutes.
4. Add onion and garlic to the skillet and cook for 2-3 minutes, until softened.
5. Pour in crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes (if using).
6. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
7. Stir in cooked spaghetti and mozzarella cheese. Cook until cheese is melted and sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve immediately, topping with Parmesan cheese.

Notes

• For a richer flavor, add 1/2 cup of heavy cream during the last 5 minutes of cooking.
• To prevent sticking, toss the cooked spaghetti with a little olive oil after draining.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can add other vegetables like bell peppers or mushrooms to this recipe.
• For best flavor, let the sauce simmer for a longer time - up to 45 minutes, stirring occasionally.