Heart-Healthy Spaghetti with Chicken and Vegetables
Elevate your weeknight dinner menu with this heart-healthy spaghetti recipe featuring tender chicken breast, vibrant vegetables, and whole grain spaghetti for a wholesome and flavorful dish. Packed with nutrient-rich ingredients like baby spinach, zucchini, and cherry tomatoes, this recipe is seasoned with aromatic garlic, basil, oregano, and a hint of crushed red pepper for a savory boost. A light splash of low-sodium chicken broth ties the dish together beautifully, while the optional Parmesan cheese adds a touch of indulgence. Ready in just 40 minutes, this quick and easy meal is ideal for busy schedules and offers the perfect balance of health and comfort. Serve it warm, garnished with parsley, for a delicious and nourishing dinner the whole family will love! Keywords: heart-healthy dinner, whole grain spaghetti, chicken and vegetables recipe, easy healthy pasta, quick weeknight meals.
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Recipe Information
Ingredients
- 8 ounces Whole grain spaghetti
- 12 ounces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 4 cups Baby spinach leaves
- 0.5 cup Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the whole grain spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with black pepper and a pinch of salt.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cherry tomatoes, baby spinach, cooked chicken, and low-sodium chicken broth. Add dried oregano, dried basil, crushed red pepper flakes, and a pinch of salt. Simmer for 2-3 minutes, allowing the spinach to wilt and the flavors to combine.
Add the cooked spaghetti to the skillet and toss to combine with the vegetables and chicken. If the mixture seems too dry, add some of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt or black pepper if needed.
Serve the spaghetti warm, sprinkled with fresh parsley and an optional garnish of grated Parmesan cheese.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 19.1 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 927 mg | 71% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3224 mg | 69% | |
*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.
