Low Sodium Chicken Spaghetti
Discover the ultimate comfort food made healthy with our Low Sodium Chicken Spaghetti recipe, a perfect balance of flavor and nutrition that’s ideal for heart-conscious eating. Tender, bite-sized chicken breast pieces are paired with fiber-rich whole wheat spaghetti and simmered in a robust no-salt-added tomato sauce infused with aromatic garlic, oregano, and basil. Colorful veggies like red bell pepper and onion lend a burst of freshness, while a squeeze of lemon juice and a sprinkle of Parmesan cheese elevate every bite. With only 15 minutes of prep and 30 minutes of cooking, this wholesome dish makes an easy weeknight meal for the whole family. Serve it alongside a crisp salad or roasted veggies for a satisfying, low-sodium dinner that doesn’t skimp on flavor! Perfect for those seeking heart-healthy recipes, low sodium pasta alternatives, or simply a flavorful twist on classic chicken spaghetti.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces whole wheat spaghetti
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 ounces canned no-salt-added diced tomatoes
- 2 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 0.25 cup grated Parmesan cheese
Instructions
Begin by preparing the chicken breasts. Cut them into small, bite-sized pieces to ensure even cooking.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and diced red bell pepper to the skillet. Continue to sauté for another 2-3 minutes.
Push the vegetables to the side and add the chicken pieces to the center of the skillet. Cook until the chicken is browned on all sides, about 6-7 minutes.
Stir in the canned no-salt-added diced tomatoes and low sodium chicken broth. Add the dried oregano, dried basil, and ground black pepper. Bring the mixture to a gentle simmer.
Meanwhile, bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving about 1/2 cup of the pasta water.
Once the chicken is cooked through and the sauce has thickened slightly, add the cooked spaghetti to the skillet. Toss everything together to combine, adding pasta water a little at a time if needed to loosen up the sauce.
Squeeze the fresh lemon juice over the finished spaghetti and mix in the chopped fresh parsley.
Plate the spaghetti, and sprinkle with grated Parmesan cheese just before serving.
Enjoy this flavorful and healthy low sodium chicken spaghetti with a fresh salad or your favorite vegetable side.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 26.1 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 522 mg | 40% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3351 mg | 71% | |
*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.
