Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1 tsp sugar
  • 1/4 cup fresh basil, chiffonade
  • 12 oz spaghetti
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken cubes dry with paper towels and season with salt, pepper, and oregano.
  2. Heat olive oil in a large deep skillet over medium-high heat.
  3. Add chicken in a single layer; cook without stirring for 3-4 minutes until golden-brown, flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, add the zucchini and sauté for 4-5 minutes until edges are slightly softened.
  5. Stir in the minced garlic and red pepper flakes; cook for 60 seconds until fragrant.
  6. Pour in the crushed tomatoes and sugar, stirring to scrape up the browned bits from the bottom of the pan.
  7. Simmer on medium-low for 8-10 minutes until the sauce thickens slightly.
  8. While the sauce simmers, boil the spaghetti in salted water until al dente, reserving 1/2 cup of pasta water before draining.
  9. Return the seared chicken to the skillet and stir in the fresh basil.
  10. Add the drained spaghetti and the grated Parmesan cheese.
  11. Toss everything together, adding reserved pasta water as needed to create a velvety coating.