Print Recipe
0 from 0 votes

Garden Spaghetti with Chicken

Servings: 4 servings


  • 1/2 pound whole wheat spaghetti noodles
  • 3 tablespoons olive oil divided
  • 1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 1/2 tablespoons minced garlic fresh or jarred
  • 1/2 tablespoons dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 large red bell pepper or 1 medium, cut into bite-sized pieces
  • 1 large green bell pepper cut into bite-sized pieces
  • 1/2 large yellow bell pepper or 1 medium, cut into bite-sized pieces
  • 1 cup onion diced
  • 1 cup button mushrooms chopped


  • Cook pasta according to package directions. Once cooked, drain, chill with cold water (if noodles won’t be eaten immediately), toss with a teaspoon of olive oil to keep noodles from sticking, and set aside.
  • Toss chicken with half of the remaining oil, garlic, Italian herbs, salt, pepper and paprika.
  • In a large skillet, add remaining oil and cook chicken until browned and half-cooked.
  • Add peppers, onions and mushrooms and cook until tender. Cover to shorten cooking time and retain moisture in the vegetables.
  • Add pasta and cook until pasta is heated again, if necessary, and serve.