Italian Spaghetti With Chicken & Roasted Vegetables

• 3 plum tomatoes, seeded and chopped
• 2 medium zucchini, cubed
• 1 medium yellow summer squash, cubed
• 2 tablespoons olive oil, divided
• 2 teaspoons Italian seasoning, divided
• 8 ounces uncooked whole wheat spaghetti
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon garlic powder
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup dry red wine or additional reduced-sodium chicken broth
• 4 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (6 ounces) tomato paste
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh oregano
• 1/4 teaspoon salt
• 6 tablespoons shredded Parmesan cheese

1. Preheat oven to 425u0b0. 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.
2. Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a
3. , heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet.
4. 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.
5. Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

tomatoes, zucchini, summer, olive oil, italian seasoning, whole wheat spaghetti, chicken breasts, garlic, chicken broth, red wine, salt, tomato paste, fresh basil, fresh oregano, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-spaghetti-with-chicken-roasted-vegetables/ (may not work)