Low Fat Chicken Spaghetti
Satisfy your cravings for comfort food with this vibrant and wholesome Low Fat Chicken Spaghetti recipe! Packed with lean protein from tender boneless chicken breast and the hearty goodness of whole wheat spaghetti, this dish is an ideal choice for a nutritious yet satisfying meal. A medley of aromatic garlic, onions, and red bell pepper comes together with zesty Italian seasoning and vibrant crushed tomatoes to create a light, flavorful sauce bursting with freshness. Featuring low-sodium chicken broth and a sprinkle of Parmesan cheese, this recipe maintains its rich taste while keeping fat and sodium levels in check. Perfect for busy weeknights, it’s ready in just 40 minutes and serves up as a delightful, family-friendly option. Garnished with fresh parsley for a finishing touch, this guilt-free pasta dish will quickly become a go-to in your meal rotation!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 12 oz Whole wheat spaghetti
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 cup Low-sodium chicken broth
- 14.5 oz Crushed tomatoes, canned
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Begin by cutting the chicken breast into bite-sized pieces.
In a large pot, cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the minced garlic and chopped red bell pepper to the skillet and continue to sauté for another 2 minutes until fragrant.
Increase the heat to medium-high and add the chicken pieces to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink and is cooked through.
Pour in the low-sodium chicken broth and the crushed tomatoes, and stir to combine.
Add the Italian seasoning, salt, and black pepper, mixing well. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
Add the cooked spaghetti to the sauce and gently toss to coat the pasta evenly with the sauce.
Allow the pasta and sauce to cook together for an additional 2 minutes, ensuring everything is warmed through.
Remove the skillet from heat and sprinkle the fresh parsley and grated Parmesan cheese over the top before serving.
Serve warm and enjoy your delicious low-fat chicken spaghetti.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 32.0 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 480 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3133 mg | 67% | |
*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.
