Dairy-Free Spaghetti with Chicken and Vegetables
Savor the vibrant flavors of Dairy-Free Spaghetti with Chicken and Vegetables—a wholesome and allergy-friendly twist on a classic pasta dish! This recipe combines tender, pan-seared chicken breasts with a medley of fresh zucchini, red bell peppers, sweet cherry tomatoes, and aromatic garlic and onions, all simmered in a rich tomato and herb sauce. Using gluten-free spaghetti (if needed) ensures this meal caters to various dietary preferences, while the absence of dairy makes it perfect for individuals with lactose intolerance or dairy allergies. Ready in just 45 minutes, this easy and nutritious dinner is perfect for busy weeknights. Garnished with fresh parsley, it’s both visually stunning and irresistibly delicious. Make room at your table for a comforting, healthy pasta dish that everyone will love!
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Recipe Information
Ingredients
- 12 oz spaghetti (dairy-free, gluten-free if needed)
- 3 tbsp olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 15 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 0.25 cup water
Instructions
Bring a large pot of salted water to boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with 0.5 tsp salt and 0.25 tsp black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let rest on a cutting board before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onion and sauté for 2-3 minutes until fragrant and softened.
Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Season with the remaining 0.5 tsp salt, 0.25 tsp black pepper, and optional red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Pour in the crushed tomatoes and 0.25 cup of water. Stir in the dried basil and oregano. Simmer the sauce for 8-10 minutes, allowing the flavors to meld together.
Return the sliced chicken to the skillet, stirring to coat the chicken in the sauce. Simmer for an additional 2-3 minutes.
Toss the cooked spaghetti with the sauce and vegetables until well combined.
Garnish with freshly chopped parsley before serving. Enjoy your dairy-free spaghetti with chicken and vegetables!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.0 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
