Low Sodium Chicken Tomato Pasta
Revitalize your weeknight meals with this flavorful Low Sodium Chicken Tomato Pasta, a heart-healthy and delicious choice that doesn’t compromise on taste! Tender chicken is sautéed with aromatic onions and garlic, then simmered in a robust sauce made from low-sodium diced tomatoes, tomato paste, and fragrant Italian herbs. Whole wheat pasta adds a wholesome twist, while a sprinkle of fresh parsley and basil gives the dish a vibrant finish. This recipe is perfect for those looking to reduce their sodium intake without sacrificing flavor, making it ideal for families and health-conscious individuals. Ready in just 45 minutes, this satisfying one-pan pasta dish is quick, easy, and guaranteed to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 8 ounces whole wheat pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 15 ounces canned low-sodium diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 8 leaves fresh basil leaves, for garnish
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
1. Begin by slicing the chicken breast into bite-sized pieces. Set aside.
2. Cook the whole wheat pasta according to package instructions, omitting any salt. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
4. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
5. Increase the heat to medium-high and add the chicken pieces to the skillet. Cook the chicken until it is browned and cooked through, about 6-8 minutes.
6. Stir in the canned diced tomatoes and tomato paste. Mix well to combine.
7. Add the dried oregano, dried basil, black pepper, and red pepper flakes to the skillet. Stir to ensure the seasonings are evenly distributed.
8. Lower the heat to medium-low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
9. Add the cooked pasta to the skillet and toss gently to coat the pasta with the tomato sauce and chicken.
10. Remove from heat and sprinkle with fresh parsley.
11. Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.1 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2881 mg | 61% | |
*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.
