Spaghetti with Mama Caterina’s Marinara Sauce and Chicken

10 minsPrep Time
15 minsCook Time

25 minsTotal Time


The Pasta

  • 7 oz dry spaghetti
  • 2 tablespoons salt for the pasta water

The Chicken

  • 1 tablespoon olive oil
  • Pinch of salt
  • Freshly ground pepper
  • 8 oz chicken

The Sauce

  • 1 tablespoon olive oil
  • 1/4 onion, chopped
  • 2 cloves garlic, chopped
  • 4 oz broccoli, chopped
  • 4 oz carrots, chopped
  • 10 oz tomato sauce
  • 1 bunch basil
  • 1 tablespoon grated parmesan


In a large pot heat the water for the pasta. Once the water comes to a rolling boil, add the salt, stir in the pasta and cook 7 -8 minutes, until “al dente”.


Meanwhile, In a sauté pan, heat the olive oil over medium heat, sprinkle the chicken with salt and pepper, add to the pan and cook, stirring occasionally for 3 minutes, until chicken is done.


Set aside.


Next, warm the oil in a large pan, add the onions and cook stirring for about 45 seconds. Toss in the garlic, broccoli, carrots and diced tomatoes and cook for a few minutes. Add the tomato sauce bring it to a simmer and cook for about 3 minutes.


Transfer the veggie and tomato sauce to a blender, add the basil – reserve a few leaves for  garnish – and process  until smooth, about 30 seconds.


 To serve, drain the pasta and toss with the veggie sauce and parmesan. Serve topped with the sautéed chicken and garnish with reserved basil leaves.