Heart-Healthy Chicken Spaghetti
Indulge in the wholesome goodness of Heart-Healthy Chicken Spaghetti, a flavorful twist on a classic comfort dish designed with your wellness in mind. This hearty recipe combines nutrient-packed whole grain spaghetti with tender, seasoned chicken breast, vibrant vegetables like red bell pepper and zucchini, and a zesty, herb-infused tomato broth. Perfectly balanced with fresh parsley, aromatic garlic, and a splash of bright lemon juice, this pasta dish delivers bold Mediterranean-inspired flavors while keeping sodium and fat to a minimum. Ready in just 45 minutes, this easy, guilt-free meal is ideal for busy weeknights, offering heart-smart benefits without sacrificing taste. Make dinner memorable and nutritious with this must-try recipe! Keywords: heart-healthy, chicken spaghetti, low-sodium, whole grain, Mediterranean-inspired recipe.
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Recipe Information
Ingredients
- 12 ounces whole grain spaghetti
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup low-sodium chicken broth
- 14.5 ounces diced tomatoes (no salt added)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
Instructions
Cook the whole grain spaghetti according to package instructions, omitting any added salt or fat. Drain and set aside.
While the pasta cooks, prepare the chicken by cutting the boneless, skinless chicken breast into bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and add to the skillet, cooking until fragrant, about 1 minute.
Chop the red bell pepper and zucchini into bite-sized pieces. Add them to the skillet and sauté for 5 minutes until they are tender-crisp.
Pour in the low-sodium chicken broth, diced tomatoes, dried oregano, and dried basil into the skillet. Stir well and bring the mixture to a simmer.
Return the cooked chicken to the skillet and continue to simmer for about 5 minutes, allowing the flavors to meld together.
Add the cooked spaghetti to the skillet and toss well to combine with the sauce and vegetables.
Chop fresh parsley and sprinkle it over the spaghetti mixture. Add ground black pepper and lemon juice, stirring gently to incorporate.
Serve the Heart-Healthy Chicken Spaghetti warm, garnished with a little more fresh parsley if desired.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 34.4 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 258 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3201 mg | 68% | |
*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.
