Spaghetti with Chicken and Vegetables
Elevate your weeknight dinner routine with this vibrant Spaghetti with Chicken and Vegetables recipe! Packed with tender bites of sautéed chicken, colorful fresh veggies like zucchini, broccoli, and red bell pepper, and perfectly cooked spaghetti, this dish bursts with flavor and wholesome goodness. A zesty drizzle of lemon juice and fragrant fresh basil tie the ingredients together, while grated parmesan cheese adds a rich, savory finish. Ready in under 40 minutes, this easy-to-follow recipe is ideal for busy families or anyone craving a nutritious and satisfying meal. Serve it hot for a heartwarming dinner that’s as delicious as it is nourishing!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic
- 1 red bell pepper
- 1 medium zucchini
- 2 cups broccoli florets
- 1.5 cups cherry tomatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cup fresh basil leaves
- 0.5 cup parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces. Season with a pinch of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and sauté until fully cooked and golden brown on all sides, about 6-7 minutes. Remove the chicken from the skillet and set aside.
Minimize heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Mince the garlic cloves and add to the pan, sautéing for about 30 seconds until fragrant.
Slice the red bell pepper into thin strips and chop the zucchini into half-moons. Add both to the skillet, along with the broccoli florets. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Halve the cherry tomatoes and add to the skillet, cooking for an additional 2 minutes.
Return the cooked chicken back to the skillet. Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine.
Add the cooked spaghetti to the skillet, tossing everything together gently. Drizzle with lemon juice, sprinkle with freshly torn basil leaves, and stir to incorporate.
Serve the spaghetti hot, garnished with grated parmesan cheese.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 681 mg | 14% | |
*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.
