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.