Summer Spaghetti

Today's recipe is one of those discovered when you grab everything that sounds good and throw it into the pot. I wanted a way to prepare spaghetti that was healthier than your run of the mill marinara or meat sauce. I was also looking for a way to use some of the vegetable broth I'd made up a couple weeks before and froze.

I baked some chicken, cut up a bunch of veggies, and then roasted them. I thickened up some of the broth with spices, and the rest is history. The family gobbled it up. Even the baby and the suddenly uber picky preschooler were pleased there were lots of leftovers.

Summer Spaghetti

3 Boneless, Skinless Chicken Breast halves (Baked)
1 lb. Whole Wheat Spaghetti
1 pint Vegetable Broth
1 c. Onion (diced)
1 c. Bell Pepper (diced)
1 c. Celery (diced)
1 c. Broccoli (chopped)
2 cans Diced Italian Tomatoes (drained)
2 Tbsp. Garlic Powder
1 Tbsp. Basil
1 Tbsp. Oregano
1 Tbsp. Rosemary

Preheat oven to 400 degrees. Place vegetables together in a large casserole dish, cover with tin foil, and roast in oven for 20-30 minutes or until tender.

In a medium sauce pot, heat a couple tablespoons of olive oil over high heat. Stir in two or three tablespoons flour and cook for about two minutes, just enough to loose the uncooked flour taste. Pour in vegetable broth, add in garlic, basil, oregano, and rosemary, and lower the heat. Allow to simmer, stirring occasionally until thickened.

Cook pasta until just shy of al dente while you cut the chicken to half bite sized pieces. Drain pasta. Drain and add vegetables. Add in chicken, and pour the sauce over. Toss until well combined. Makes roughly 12 servings.

I've added a new feature this week. Click on the dish name to see nutrition facts via Sparkpeople Recipes calculator.

* Sneak's not the greatest fan of pasta. She mostly picked out the veggies and chicken, but I'm not complaining.