One Pot Spaghetti Recipe with Chicken Broth

One Pot Spaghetti Recipe with Chicken Broth
One Pot Spaghetti Recipe with Chicken Broth

This is one of my go-to meals for busy weeknights. It takes just a few minutes to throw together, and its super hearty and delicious. You can use either whole wheat or gluten-free one pot spaghetti, but I prefer whole wheat because they are heartier, lower in calories and carbs than their gluten-free counterparts and have more fiber!

One Pot Spaghetti Recipe with Chicken Broth

This pan spaghetti recipe with chicken broth is a great way to use up leftover meat or vegetables. It’s also an easy, tasty meal that you can make in no time!

For this recipe:

Preheat your oven to 350 degrees Fahrenheit and chop the onion, garlic, and carrots into small chunks. Toss them onto a baking sheet along with some olive oil and salt for about 20 minutes until they’re tender (you may need more or less time depending on how thick your veggies are).

In a large pot set over medium heat, add 2 tablespoons of olive oil before sautéing the onion until it turns translucent (about 5 minutes). Then add in the sliced mushrooms and cook them down until browned on all sides (5 more minutes). Add in the chicken broth, tomato sauce, water, basil leaves if desired (*), salt and pepper then stir together well so everything combines nicely without clumping together too much at once – just enough so things look uniform when stirred around quickly but not so much where lumps form between ingredients too much either.

Ingredients:

You’ll need a pan spaghetti recipe, chicken broth or stock, salt, and pepper (to taste), olive oil or butter (optional), and tomato sauce. You can add water if you want to dilute the tomato sauce and make it less thick. Also, add fresh basil leaves.

4 cups chicken broth

Chicken broth can be made by simmering either chicken carcasses and/or parts in water. Chicken broth is generally more delicate than stock, which simmers for longer periods of time. An easy way to store homemade chicken broth is in glass jars or containers, using either freezer bags or mason jars with locking lids. If you’re going the mason jar route, make sure it’s a wide-mouthed jar that would allow you to easily pour out any excess liquid later.

Chicken broth can be used as a soup base when cooking pasta dishes like this pan spaghetti recipe with chicken broth (see above) or even soups and stews!

½ teaspoon salt

Salt is a preservative, which means it can be used to preserve food for a long time. It helps bring out the flavours of other ingredients, and it keeps food from spoiling. You will find salt in most pan spaghetti recipe because it’s so important!

1 tablespoon olive oil

Olive oil is a good choice for this pan spaghetti recipe because it has a rich flavour and high smoke point. Olive oil can be used in cooking to add flavour, but it is also healthy to eat by itself. It contains omega-9 fatty acids which are said to help lower cholesterol levels, reduce inflammation in the body, fight cancer and provide many other health benefits.

30 ounces tomato sauce, or crushed tomatoes (or a mix of both)

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Add the tomato sauce or crushed tomatoes (or a mix of both). Simmer for 15 minutes to allow the flavours to blend.

Add chicken broth to the pot, stir well, then reduce heat to low and simmer uncovered for 20 minutes or so until sauce thickens slightly and becomes pan spaghetti recipe with no visible tomato chunks remaining.

12 ounces water, boiling hot

Now, you’re going to want to add 12 ounces of boiling hot water. This is especially important if you’re using a smaller pot than the pan spaghetti recipe calls for and/or if you don’t have room for a whole container of broth in your pot. Boiling water will cook the spaghetti noodles and heat up both broths at once which means that when it comes time for them both to be blended, they will have reached that perfect temperature: hot but not scalding; thick but not clumpy or chunky.

½ cup fresh basil leaves, torn (optional)

If you have fresh basil in the house, this is a great time to use it. It adds a bright, fresh note that goes well with the flavours of tomato and chicken broth. If you don’t have any fresh herbs on hand, skip them altogether and go for a pan spaghetti recipe. You can also substitute parsley or cilantro if you need to make something quick on short notice!

This quick and easy pan spaghetti recipe is perfect for busy weeknights

Spaghetti is a classic Italian dish, and this recipe can be done in one pot. It’s a great weeknight meal that you can make quickly and easily, so there’s no need to order out!

Toppings are optional, but we recommend adding some parmesan cheese or fresh basil.

1 pound spaghetti noodles, whole wheat or gluten-free as needed

The first step in this pan spaghetti recipe is to prepare the noodles. You can use any type of spaghetti noodle in this recipe, but I’ve found that whole wheat or gluten-free spaghetti noodles yield the best results. The reason for this is that they have more surface area and are therefore easier to submerge into the broth without breaking down too quickly.

Whole wheat or gluten-free pasta are great options if you need to avoid gluten. They don’t break down as easily and will hold their shape better than traditional white pasta when submerged in soup or broth-based dishes like this one pot spaghetti recipe with chicken broth!

Conclusion

Now that you’ve learned how to make this delicious pan spaghetti recipe with chicken broth, it’s time to get cooking! Make sure that your ingredients are ready to go before you start preparing your meal. It should take about 30 minutes in total, so sit back and enjoy the process as much as the result!