12 oz. thin spaghetti

4 c. low-sodium chicken broth

1 c. low-sodium marinara

1 14.5-oz can petite diced tomatoes, drained

2 tbsp. olive oil

2 cloves garlic

1 Small Onion

1/2 c. fresh basil leaves, torn

¼ tsp kosher salt

¼ tsp black pepper

Grated Parmesan, for serving


In a large straight-sided skillet, place 12 oz thin spaghetti (it should lie flat on the bottom). Add the chicken broth, marinara, tomatoes and olive oil. Bring to a boil.

In a food processor, finely chop the garlic and onion; add to the skillet (its ok if the liquid hasn’t started boiling yet). Stir frequently until the liquid comes to a boil, then reduce heat and simmer, stirring often, until pasta is cooked, 6 to 10 minutes.

Fold in then basil, season with salt and pepper and serve with grated Parmesan.

Feel free to add cooked lean ground beef or cooked chicken breasts.


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