Ingredients
3 plum tomatoes, seeded and chopped2 medium zucchini, cubed1 medium yellow summer squash, cubed2 tablespoons olive oil, divided2 teaspoons Italian seasoning, divided8 ounces uncooked whole wheat spaghetti1 pound boneless skinless chicken breasts, cubed1/2 teaspoon garlic powder1/2 cup reduced-sodium chicken broth1/3 cup dry red wine or additional reduced-sodium chicken broth4 cans (8 ounces each) no-salt-added tomato sauce1 can (6 ounces) tomato paste1/4 cup minced fresh basil2 tablespoons minced fresh oregano1/4 teaspoon salt6 tablespoons shredded Parmesan cheese
Preparation
Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender.
Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet.
Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened.
Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.
