Low Sodium Spaghetti with Tomato Sauce and Chicken
Dive into the wholesome flavors of this Low Sodium Spaghetti with Tomato Sauce and Chicken—a deliciously heart-smart meal that doesn’t skimp on taste! Featuring tender slices of seared chicken breast paired with al dente low-sodium spaghetti, this recipe is smothered in a robust tomato sauce made from pantry-friendly ingredients like low-sodium canned tomatoes and tomato paste. Infused with aromatic garlic, onion, dried herbs, and a hint of fresh lemon juice, the sauce bursts with vibrant flavors while keeping sodium in check. Perfect for a quick weeknight dinner, this dish is ready in just 45 minutes and serves four, making it an ideal option for families or meal prep. Garnish with freshly chopped parsley for a restaurant-style flair and enjoy this nutritious, lower-salt twist on a classic comfort food. Keywords: low sodium spaghetti, chicken pasta recipe, heart-healthy meal, tomato sauce, easy weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 12 ounces Low-sodium spaghetti
- 28 ounces Low-sodium canned diced tomatoes
- 2 tablespoons Low-sodium tomato paste
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 cup Unsalted chicken stock
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoon Fresh lemon juice
Instructions
Fill a large pot with water, bring it to a boil, and cook the low-sodium spaghetti according to the package instructions. Drain and set aside.
While the pasta is cooking, season the chicken breasts with freshly ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest on a cutting board. Once cooled slightly, slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the low-sodium canned diced tomatoes, tomato paste, and unsalted chicken stock to the skillet. Stir well to combine.
Season the sauce with dried basil, dried oregano, and red pepper flakes (if using). Simmer on low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the fresh lemon juice for brightness and a pop of flavor.
Add the cooked spaghetti to the skillet and gently toss to coat the pasta in the sauce.
Distribute the spaghetti among serving plates. Top each portion with sliced chicken breast and a sprinkle of chopped fresh parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.3 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3111 mg | 66% | |
*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.
