HERBED CHICKEN AND TOMATO SAUCE

2 tsp olive oil
1/2 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes
3 cloves of garlic, crushed
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp fennel seeds
1/8 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
2 cans (14 1/2 oz each) low sodium crushed tomatoes
1 tbsp low sodium tomato paste
3 tbsp snipped fresh basil (or 2 tbsp snipped fresh parsley)
8 oz. uncooked spaghetti, cooked
1/2 cup part-skim ricotta cheese

Heat oil in skillet, then saute chicken, garlic, basil, thyme, fennel seeds, black pepper and red pepper flakes until chicken is golden and cooked through, 2-3 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.
Adapted from source: Quick and Healthy Magazine, Spring 1996