Divide the soup among 6 bowls and top evenly with tarragon leaves.

Caregory : Dinner Ideas

A thick, creamy pasta sauce coats spaghetti in this easy dinner winner. Cottage cheese is the secret ingredient here—it blends nicely into the sauce, adding a boost of protein along with the chicken. If you want to make this dish vegetarian-friendly, replace the chicken with white beans or chickpeas.

Ingredient

    • 8 ounces whole-wheat spaghetti

    • 3/4 cup lower-sodium marinara sauce

    • 1/2 cup reduced-fat cottage cheese

    • 1/4 cup chopped drained oil-packed sun-dried tomatoes

    • 1/4 cup fresh basil leaves, plus more for garnish

    • 3 tablespoons grated Parmesan cheese

    • 2 tablespoons no-salt-added tomato paste

    • 1 clove garlic, grated

    • 2 teaspoons Italian seasoning, divided

    • 3/4 teaspoon salt, divided

    • 3/4 teaspoon crushed red pepper, divided

    • 2 tablespoons extra-virgin olive oil

    • 1 small yellow onion, sliced (about 1 1/2 cups)

    • 3 cups bite-size broccoli florets

    • 2 cups cherry tomatoes, halved

    • 1/4 teaspoon ground pepper

    • 1 tablespoon balsamic vinegar

    • 3 cups shredded cooked chicken breast

Direction

    1. Bring a large saucepan of water to a boil over high heat. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.

    2. Meanwhile, combine marinara, cottage cheese, sun-dried tomatoes, basil, Parmesan, tomato paste, garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon crushed red pepper in a blender; blend until mostly smooth, about 30 seconds. Add 3/4 cup of the reserved cooking water; process until very smooth and creamy, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed to reach desired consistency.

    3. Heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 8 minutes. Stir in broccoli, tomatoes, pepper, and the remaining 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt. Cook, stirring often, until the tomatoes start to break down and the broccoli is tender-crisp, 5 to 6 minutes. Add balsamic vinegar; cook, stirring constantly, until nearly evaporated, about 15 seconds.

    4. Stir in chicken, the drained spaghetti and the marinara mixture. Cook, stirring often, until heated through, 2 to 3 minutes. Garnish with basil leaves, if desired.

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