Gluten-Free Spaghetti with Chicken and Vegetables
Discover the perfect weeknight meal with this Gluten-Free Spaghetti with Chicken and Vegetables, a vibrant and wholesome dish that’s both nutritious and satisfying. Featuring tender slices of seasoned chicken breast, colorful veggies like red bell pepper, zucchini, cherry tomatoes, and spinach, all tossed with gluten-free spaghetti in a savory tomato-based sauce infused with garlic and Italian seasoning. This quick and easy recipe balances bold flavors with a health-conscious twist, ensuring no compromise on taste. Ready in under 45 minutes, it’s ideal for busy families or anyone seeking a hearty gluten-free pasta dinner. Garnished with fresh parsley for a burst of color and freshness, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 medium Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 2 cups Fresh spinach
- 0.5 cup Gluten-free chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Cook the gluten-free spaghetti according to the package instructions. Drain and set aside.
While the spaghetti cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breast with half of the salt and pepper, then add it to the skillet. Cook for 6-8 minutes per side until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the minced garlic. Sauté for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes start to break down.
In a small bowl, whisk together the gluten-free chicken broth, tomato paste, and Italian seasoning. Pour this mixture into the vegetable skillet and stir to combine.
Add the cooked spaghetti and sliced chicken back into the skillet. Toss everything together to coat the pasta and chicken in the sauce.
Season with the remaining salt and pepper. Taste and adjust seasoning if necessary.
Remove from heat and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.5 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2975 mg | 63% | |
*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.
