Baked Chicken with Tomato, Cheese, Broccoli, and Spaghetti

Chicken Marinade: Marinate the chicken

1In a bowl, combine the olive oil (2 tablespoons), minced garlic (2 cloves), dried oregano (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Mix well.

2Place the chicken breasts (4) in a resealable plastic bag. Pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken to coat evenly. Let it marinate in the refrigerator for at least 30 minutes.

Tomato Sauce (½ cup): Prepare the tomato sauce (½ cup)

1In a saucepan, combine the diced tomatoes (2 cups), tomato sauce (½ cup), chopped fresh basil (¼ cup), grated Parmesan cheese (¼ cup), dried thyme (½ teaspoon), sugar (½ teaspoon), and red pepper flakes (¼ teaspoon) (if using). Cook over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

Broccoli: Prepare the broccoli

1Preheat the oven to 400°F (200°C).

2In a mixing bowl, toss the broccoli florets (2 cups) with olive oil (1 tablespoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Spread the broccoli on a baking sheet and roast in the preheated oven for 15-20 minutes, until tender and slightly crispy. Remove from the oven and set aside.

Spaghetti (8 ounces): Cook the spaghetti (8 ounces)

1Bring a large pot of salted water to a boil. Cook the spaghetti (8 ounces) according to the package instructions until al dente. Drain the cooked spaghetti (8 ounces) and toss with olive oil (2 tablespoons) to prevent sticking.

Assemble the dish

1Grease a baking dish with olive oil (1 tablespoon). Place the marinated chicken breasts (4) in the baking dish. Spoon the tomato sauce (½ cup) over the chicken, covering it completely. Top with the roasted broccoli.

2Bake in the preheated oven for 20 minutes. Remove from the oven and sprinkle the grated mozzarella cheese (1 cup) and grated Parmesan cheese (¼ cup) over the top. Return to the oven and bake for an additional 10 minutes, until the cheese is melted and golden.

3Serve the baked chicken on a bed of spaghetti (8 ounces). Garnish with chopped fresh parsley (2 tablespoons).