1cupfresh shredded Parmesan cheeseor more, to taste
fresh minced parsleyfor garnish
Heat a small amount of olive oil in a 5 quart pot or skillet over medium-high heat and add onion. Stir and cook for a few minutes, until onion becomes translucent. Add garlic and cook for about 30 seconds.
Add chicken and season with salt and pepper. Cook chicken until browned on all sides, but not completely done.
Add spaghetti sauce, chicken broth, water and seasonings and bring to a boil.
Add pasta and a couple pinches of salt; stir. Bring to a boil, cover, and reduce heat to low.
Simmer for about 17-20 minutes, stirring at least once. Add more water or chicken broth if it seems dry.
Remove from heat and stir in shredded Parmesan, reserving about 2 tablespoons for the garnish, if desired.
Divide into bowls, sprinkle with fresh grated Parmesan cheese and minced parsley and serve.
Instead of spaghetti, try penne or rotini pasta. Use roughly 2-2 1/2 cups of dry pasta.