Heart-Healthy Chicken Coconut Pasta
Savor the perfect balance of flavor and nutrition with this Heart-Healthy Chicken Coconut Pasta, a wholesome twist on comfort food that’s perfect for any weeknight dinner. Featuring tender whole-grain penne, juicy chicken breast, and a creamy, aromatic sauce made with light coconut milk, this dish is loaded with vibrant vegetables like fresh spinach, red bell peppers, and onion. A touch of fresh basil, lime juice, and unsweetened shredded coconut adds refreshing zest and texture, making it irresistibly satisfying yet light. Quick to prepare in just 45 minutes, this low-sodium, fiber-rich recipe is ideal for those seeking a flavorful, heart-friendly meal. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this nutritious pasta dish is bound to become a healthy eating favorite.
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Recipe Information
Ingredients
- 8 ounces whole-grain penne pasta
- 1 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 1 unit medium onion, chopped
- 1 unit red bell pepper, julienned
- 3 unit garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup light coconut milk
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 2 cups fresh spinach leaves
- 0.25 cup fresh basil, chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons unsweetened shredded coconut
Instructions
Bring a large pot of water to a boil. Add a pinch of sea salt and cook the whole-grain penne pasta according to the package instructions until al dente. Drain and set aside.
Meanwhile, cut the chicken breast into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, until it starts to soften.
Add the julienned red bell pepper and minced garlic to the skillet, and cook for another 2 minutes until fragrant.
Push the vegetables to the side of the skillet and add the chicken pieces. Cook approximately 5-7 minutes, stirring occasionally, until lightly browned and cooked through.
Pour in the low-sodium chicken broth and light coconut milk, stirring to combine. Season with ground black pepper and sea salt.
Bring the mixture to a gentle simmer, then reduce the heat to low and add the fresh spinach leaves. Cook for about 2 minutes until the spinach wilts.
Add the cooked pasta to the skillet, stirring to coat the pasta evenly with the sauce and vegetables.
Stir in the fresh basil and lime juice, and cook for 1 minute to warm through.
Sprinkle the unsweetened shredded coconut over the pasta and stir gently.
Serve the Heart-Healthy Chicken Coconut Pasta hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 18.7 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 403 mg | 31% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2725 mg | 58% | |
*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.
