3cupscanned crushed Italian tomatoes2 14-oz cans, juice and all
salt and freshly ground black pepper
3/4cupfresh green beansblanched
In covered pasta pot over high heat, bring water to a rapid boil.
Meanwhile, in a large sautee pan, heat oil over medium-high heat until hot but not smoking. Add onion, celery, fennel and garlic and cook, stirring, until golden, about 5 minutes. Stir in chicken, stir until no longer pink, then add wine. Reduce heat to medium and simmer until wine has reduced by half (about 5-6 minutes). Add tomatoes, reduce heat to low and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
While sauce is simmering, add salt and spaghetti to boiling water and cook, uncovered, over high heat, until pasta is almost al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.
Return sautee pan to medium heat. Add 2 tablespoons of reserved pasta water and green beans and simmer until heated through, about 3 minutes. Add spaghetti and cook for about 3 minutes, until pasta is al dente, using pasta tongs to toss and coat evenly, adding more pasta water if necessary. Add half of the grated cheese and toss. Transfer to serving bowl and sprinkle with remaining cheese. Serve immediately.
This recipe for Spaghetti in Chicken-Tomato Sauce with Green Beans was printed from AmandasCookin.com - https://amandascookin.com/spaghetti-in-chicken-tomato-sauce-with/ and can only be printed for education or personal use.