Italian Spaghetti with Chicken & Roasted Vegetables
"When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. —Carly Curtin, Ellicott City, Maryland..."
INGREDIENTS
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3 plum tomatoes, seeded and chopped
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2 medium zucchini, cubed
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1 medium yellow summer squash, cubed
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2 tablespoons olive oil, divided
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2 teaspoons Italian seasoning, divided
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8 ounces uncooked whole wheat spaghetti
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1 pound boneless skinless chicken breasts, cubed
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1/2 teaspoon garlic powder
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1/2 cup reduced-sodium chicken broth
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1/3 cup dry red wine or additional reduced-sodium chicken broth
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4 cans (8 ounces each) no-salt-added tomato sauce
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1 can (6 ounces) tomato paste
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1/4 cup minced fresh basil
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2 tablespoons minced fresh oregano
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1/4 teaspoon salt
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6 tablespoons shredded Parmesan cheese
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