Low Fat Pasta with Chicken and Vegetables
Light, wholesome, and packed with flavor, this Low Fat Pasta with Chicken and Vegetables is the perfect guilt-free comfort food for any weeknight. Made with hearty whole wheat pasta, lean chicken breast, and a vibrant medley of fresh vegetables, this dish is as nutritious as it is satisfying. A touch of garlic, a splash of zesty lemon juice, and a light broth-based sauce ensure every bite is bursting with taste while staying low in fat and calories. Ready in just 40 minutes, this one-pan recipe is ideal for busy cooks looking for a healthy twist on classic pasta. Garnished with fresh parsley, it’s a colorful, delicious meal that’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Whole wheat pasta
- 300 grams Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 150 grams Broccoli florets
- 1 cup Low-sodium chicken broth
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Parsley, chopped
Instructions
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breast into bite-sized pieces.
In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken pieces to the skillet. Cook for 7-8 minutes, stirring occasionally until the chicken is fully cooked and no longer pink.
Add the red bell pepper, zucchini, and broccoli to the skillet. Stir and cook for an additional 5 minutes until the vegetables are tender-crisp.
Pour in the low-sodium chicken broth and lemon juice. Season with black pepper and salt. Stir to combine and let it simmer for 3-4 minutes.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
Sprinkle chopped parsley over the pasta and serve hot.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 14.9 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2071 mg | 44% | |
*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.
