Dairy-Free Spaghetti with Chicken and Vegetables

Savor the wholesome goodness of this Dairy-Free Spaghetti with Chicken and Vegetables—a vibrant, nutritious twist on a classic pasta dish! Perfect for weeknight dinners or meal prep, this recipe features tender, golden-brown chicken breasts, a medley of sautéed fresh vegetables like zucchini, red bell peppers, and cherry tomatoes, and a rich tomato-based sauce seasoned with garlic, herbs, and a hint of red pepper flakes for optional heat. Tossed with al dente spaghetti (dairy-free and gluten-free options available), it delivers a hearty, satisfying meal without the need for dairy. Garnished with fresh parsley for a pop of color and brightness, this dish is as beautiful as it is delicious. Whether you're accommodating dietary preferences or simply craving a flavorful, veggie-packed dinner, this one-pan wonder is sure to impress!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz spaghetti (dairy-free, gluten-free if needed)
• 3 tbsp olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 tsp salt
• 0.5 tsp black pepper
• 3 cloves garlic cloves, minced
• 1 medium onion, diced
• 1 medium zucchini, sliced into half-moons
• 1 medium red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 15 oz crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• 0.25 cup water

Directions

Step 1

Bring a large pot of salted water to boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with 0.5 tsp salt and 0.25 tsp black pepper on both sides.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let rest on a cutting board before slicing into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onion and sauté for 2-3 minutes until fragrant and softened.

Step 5

Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Season with the remaining 0.5 tsp salt, 0.25 tsp black pepper, and optional red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Pour in the crushed tomatoes and 0.25 cup of water. Stir in the dried basil and oregano. Simmer the sauce for 8-10 minutes, allowing the flavors to meld together.

Step 7

Return the sliced chicken to the skillet, stirring to coat the chicken in the sauce. Simmer for an additional 2-3 minutes.

Step 8

Toss the cooked spaghetti with the sauce and vegetables until well combined.

Step 9

Garnish with freshly chopped parsley before serving. Enjoy your dairy-free spaghetti with chicken and vegetables!

Nutrition Facts

Serving size	(1804.8g)

Amount per serving	% Daily Value*
Calories	1735.5

Total Fat 60.7g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 2715.6mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 19.4g	0%
Total Sugars 32.0g
Protein 138.0g	0%

Vitamin D 3.5IU	0%
Calcium 272.2mg	0%
Iron 12.9mg	0%
Potassium 3322.3mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 31.9%

Carbs: 36.5%