Print Recipe
Nutrition Facts
Garden Spaghetti with Chicken
Amount per Serving
Calories
533
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
109
mg
36
%
Sodium
 
644
mg
28
%
Potassium
 
1074
mg
31
%
Carbohydrates
 
53
g
18
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
47
g
94
%
Vitamin A
 
914
IU
18
%
Vitamin C
 
109
mg
132
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Garden Spaghetti with Chicken

Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: pasta/grains, poultry, dairy-free, entrees