Spaghetti and Chicken

Ingredients:

• 1 pound spaghetti, uncooked
• 1 medium onion, peeled and chopped
• 1 green bell pepper, membrane and seeds removed, chopped
• 1 tablespoon olive oil
• 1 pound skinless and boneless chicken breasts, cut into 1/2-inch cubes
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28oz) can peeled and diced tomatoes, undrained
• 3 tablespoons tomato paste
• 1 1/2 cups low-sodium chicken broth
• parmesan cheese, grated

Instructions:

Cook the spaghetti according to the package directions and drain. In a dutch oven, heat the oil of medium heat, then add the onion and bell pepper. Saute for 5 minutes, adding a tablespoon of water if the vegetables dry out. Push the vegetables to the side of the pan. Put the chicken in the pan and sprinkle with the basil, oregano, red pepper, salt and pepper. Stir until the chicken just begains to turn white in color, then add the undrained tomatoes, tomato paste and broth. Cook over medium heat, stirring often, until the chicken is cooked through. Add the drained cooked spaghetti to the pan, mixing well. Remove from the heat, cover and set aside for 10 minutes. Sprinkle each serving with parmesan cheese.