13 oz. spaghetti
2 Garlic cloves, minced
8 oz. chicken breasts
2 Cups vegetable broth
3 Large tomatoes, chopped
Drizzle olive oil
1 Onion, chopped
½ Carrot sliced
½ Cup cheddar cheese
¼ Cup parmesan cheese
2 Tsps chopped parsley leaves
Salt and pepper to taste
For the pasta:
In a pot over medium-high heat, boil the water with salt and vegetable broth.
Add the pasta and cook as the package indicates.
Once the pasta is ready (al dente), transfer ½ cup of the water from the pot to a saucepan and discard the remaining water. Set aside.
For the tomato sauce:
Place the saucepan over medium-low heat, add the tomatoes, olive oil, onion, carrot, salt, and pepper. Mix and cook for 5 minutes.
ransfer to a food processor andturn it on until smooth. Set aside.
For the chicken:
In a skillet over medium heat, heat an olive oil drizzle and place the chicken. Season with some onion powder, salt, and pepper.
Cook each side for 8 minutes or until golden. Set aside.
For the cheese sauce:
In a saucepan over medium heat mix the cheddar cheese and the parmesan cheese.
Add the pasta and mix it.
Source : http://slapdashmom.com