- 2 teaspoons olive oil
- 1/2 pound boneless skinless chicken breasts, chopped
- 3 cloves garlic
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 2 (14.5 ounce) cans low-sodium crushed tomatoes
- 1 tablespoon low-sodium tomato paste
- 3 tablespoons chopped fresh basil
- 8 ounces spaghetti
- 1/2 cup part-skim ricotta cheese
- Heat oil in a skillet, then saute chicken, garlic, basil, thyme, fennel seeds, black pepper, and red pepper flakes until chicken is golden and cooked through, 2 to 3 minutes. Stir in crushed tomatoes and tomato paste. Bring to a boil, stirring to loosen browned bits in bottom of pan.
- Reduce heat and simmer, stirring often, until sauce has thickened slightly, about 10 minutes. Stir in basil. Pour sauce over hot spaghetti and top with ricotta.