Ingredients

The following ingredients have 4 Servings
  • 1 pound of chicken breasts (about 2 large, cut into one inch chunks)
  • 2 tablespoons minced garlic
  • 1/2 cup diced onion
  • 1 tablespoon olive oil
  • 1 cup low sodium chicken broth
  • 1/2 cup water
  • 8-10 ounces uncooked spaghetti (about 1/2 of a box)
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 24-ounce jar spaghetti sauce
  • salt and pepper (to taste)
  • 1 cup fresh shredded Parmesan cheese (or more, to taste)
  • fresh minced parsley (for garnish)

Instruction

  • Heat a small amount of olive oil in a 5 quart pot or skillet over medium-high heat and add onion. Stir and cook for a few minutes, until onion becomes translucent. Add garlic and cook for about 30 seconds.
  • Add chicken and season with salt and pepper. Cook chicken until browned on all sides, but not completely done.
  • Add spaghetti sauce, chicken broth, water and seasonings and bring to a boil.
  • Add pasta and a couple pinches of salt; stir. Bring to a boil, cover, and reduce heat to low.
  • Simmer for about 17-20 minutes, stirring at least once. Add more water or chicken broth if it seems dry.
  • Remove from heat and stir in shredded Parmesan, reserving about 2 tablespoons for the garnish, if desired.
  • Divide into bowls, sprinkle with fresh grated Parmesan cheese and minced parsley and serve.