Low Sodium Chicken Coconut Pasta
Indulge in the creamy, aromatic goodness of Low Sodium Chicken Coconut Pasta—a wholesome and flavorful recipe that’s perfect for health-conscious foodies. Featuring tender chicken breasts, vibrant red bell peppers, and al dente whole wheat pasta, this dish is bathed in a luscious coconut milk sauce infused with garlic, ginger, and zesty lime juice. By using unsalted chicken broth and black pepper for seasoning, it delivers bold flavors while staying low in sodium. Ready in just 45 minutes, this one-pan wonder is ideal for a satisfying weeknight dinner. Garnished with fresh cilantro, the combination of comforting textures and tropical aromas ensures it’s both guilt-free and irresistibly delicious.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 can coconut milk (unsweetened)
- 12 ounces whole wheat pasta
- 1 tablespoon olive oil
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 piece red bell pepper, thinly sliced
- 1 medium onion, chopped
- 1 cup unsalted chicken broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
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 cooks, heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with black pepper and add them to the skillet. Cook for 5-6 minutes on each side or until cooked through. Remove the chicken and set aside.
In the same skillet, add the minced garlic, grated ginger, sliced red bell pepper, and chopped onion. Sauté for about 3-4 minutes until the vegetables are softened.
Pour in the unsalted chicken broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Slice the cooked chicken breasts into thin strips and return them to the skillet.
Add the lime juice, crushed red pepper flakes, and half of the chopped cilantro to the skillet. Stir well and let simmer for another 5 minutes to allow the flavors to meld.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the coconut and chicken mixture.
Remove from heat and serve the pasta warm, garnishing with the remaining cilantro.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 26.9 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 247 mg | 19% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3213 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.
