ClosePhoto:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyActive Time:30 minsTotal Time:40 minsServings:4Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti3/4cuplower-sodium marinara sauce1/2cupreduced-fat cottage cheese1/4cupchopped drainedoil-packed sun-dried tomatoes1/4cupfreshbasil leaves, plus more for garnish3tablespoonsgrated Parmesan cheese2tablespoonsno-salt-added tomato paste1clovegarlic, grated2teaspoonsItalian seasoning, divided3/4teaspoonsalt, divided3/4teaspooncrushed red pepper, divided2tablespoonsextra-virgin olive oil1smallyellow onion, sliced (about 1 1/2 cups)3cupsbite-sizebroccoli florets2cupscherry tomatoes, halved1/4teaspoonground pepper1tablespoonbalsamic vinegar3cupsshreddedcooked chicken breastDirectionsBring 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.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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mgEatingWell.com, January 2024Rate ItPrint
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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:30 minsTotal Time:40 minsServings:4Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti3/4cuplower-sodium marinara sauce1/2cupreduced-fat cottage cheese1/4cupchopped drainedoil-packed sun-dried tomatoes1/4cupfreshbasil leaves, plus more for garnish3tablespoonsgrated Parmesan cheese2tablespoonsno-salt-added tomato paste1clovegarlic, grated2teaspoonsItalian seasoning, divided3/4teaspoonsalt, divided3/4teaspooncrushed red pepper, divided2tablespoonsextra-virgin olive oil1smallyellow onion, sliced (about 1 1/2 cups)3cupsbite-sizebroccoli florets2cupscherry tomatoes, halved1/4teaspoonground pepper1tablespoonbalsamic vinegar3cupsshreddedcooked chicken breastDirectionsBring 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.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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mgEatingWell.com, January 2024Rate ItPrint
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti3/4cuplower-sodium marinara sauce1/2cupreduced-fat cottage cheese1/4cupchopped drainedoil-packed sun-dried tomatoes1/4cupfreshbasil leaves, plus more for garnish3tablespoonsgrated Parmesan cheese2tablespoonsno-salt-added tomato paste1clovegarlic, grated2teaspoonsItalian seasoning, divided3/4teaspoonsalt, divided3/4teaspooncrushed red pepper, divided2tablespoonsextra-virgin olive oil1smallyellow onion, sliced (about 1 1/2 cups)3cupsbite-sizebroccoli florets2cupscherry tomatoes, halved1/4teaspoonground pepper1tablespoonbalsamic vinegar3cupsshreddedcooked chicken breast
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
3/4cuplower-sodium marinara sauce
1/2cupreduced-fat cottage cheese
1/4cupchopped drainedoil-packed sun-dried tomatoes
1/4cupfreshbasil leaves, plus more for garnish
3tablespoonsgrated Parmesan cheese
2tablespoonsno-salt-added tomato paste
1clovegarlic, grated
2teaspoonsItalian seasoning, divided
3/4teaspoonsalt, divided
3/4teaspooncrushed red pepper, divided
2tablespoonsextra-virgin olive oil
1smallyellow onion, sliced (about 1 1/2 cups)
3cupsbite-sizebroccoli florets
2cupscherry tomatoes, halved
1/4teaspoonground pepper
1tablespoonbalsamic vinegar
3cupsshreddedcooked chicken breast
DirectionsBring 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.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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mgEatingWell.com, January 2024
Directions
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.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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mg
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.
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.
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.
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.
Nutrition InformationServing Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mg
Nutrition Information
Serving Size: about 1 3/4 cupsCalories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mg
Serving Size: about 1 3/4 cups
Calories 528, Fat 16g, Saturated Fat 3g, Cholesterol 79mg, Carbohydrates 59g, Total Sugars 9g, Added Sugars 0g, Protein 42g, Fiber 9g, Sodium 745mg, Potassium 1,114mg
EatingWell.com, January 2024
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