Ingredients
1-1/2 pounds boneless skinless chicken breasts1/2 cup reduced-fat Italian salad dressing1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced1 can (15 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1 teaspoon brown sugar1/4 teaspoon salt1/4 teaspoon pepper9 ounces uncooked whole wheat spaghetti1/4 cup grated Parmesan cheese6 tablespoons shredded part-skim mozzarella cheese
Preparation
Flatten chicken to 1/2-in. thickness; place in a large resealable plastic bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring occasionally.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until no longer pink. When chicken is cool enough to handle, cut into 1/4-in. strips.
Meanwhile, cook spaghetti according to package directions. Stir Parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.
