This simple dinner recipe features spaghetti coated in a thick, creamy pasta sauce. The secret ingredient in this recipe is cottage cheese, which integrates well into the sauce and adds protein to the chicken.
If you wish to make this recipe vegetarian, swap the chicken for white beans or chickpeas.
Bring a big saucepan of water to a boil on high heat. Cook spaghetti according to the package directions. Drain and reserve 1 cup of the cooking water.
In a blender, add marinara, cottage cheese, sun-dried tomatoes, basil, Parmesan, tomato paste, garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
Blend until mostly smooth, about 30 seconds. Add 3/4 cup of the reserved boiling water and process until very smooth and creamy, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed to achieve the desired consistency.
Heat the oil in a large Dutch oven over medium heat. Cook, stirring occasionally, until the onion softens, about 8 minutes. Mix in the broccoli, tomatoes, pepper, and the remaining 1 teaspoon Italian spice,
1/2 teaspoon crushed red pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the tomatoes begin to break down and the broccoli is tender-crisp, about 5 to 6 minutes.
Cook for about 15 seconds, stirring regularly, until the balsamic vinegar is almost completely evaporated.