Gluten-Free Spaghetti with Chicken and Vegetables

Elevate your weeknight dinners with this vibrant and satisfying Gluten-Free Spaghetti with Chicken and Vegetables. Packed with tender slices of seasoned chicken breast, colorful bell peppers, zucchini, cherry tomatoes, and nutrient-rich spinach, this recipe offers a wholesome, flavorful twist on a classic pasta dish. A light yet savory sauce made with gluten-free chicken broth, tomato paste, and Italian seasoning ties everything together beautifully, ensuring each bite bursts with freshness. Ready in just 45 minutes and perfect for gluten-free diets, this versatile dish is a crowd-pleaser for the entire family. Serve it hot, garnished with fresh parsley for a delightful splash of color and flavor!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Gluten-free spaghetti
• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic cloves, minced
• 1 Red bell pepper, thinly sliced
• 1 medium Zucchini, diced
• 1.5 cups Cherry tomatoes, halved
• 2 cups Fresh spinach
• 0.5 cup Gluten-free chicken broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried Italian seasoning
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Cook the gluten-free spaghetti according to the package instructions. Drain and set aside.

Step 2

While the spaghetti cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breast with half of the salt and pepper, then add it to the skillet. Cook for 6-8 minutes per side until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and let it rest for a few minutes before slicing it into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the minced garlic. Sauté for 30 seconds until fragrant.

Step 5

Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes start to break down.

Step 7

In a small bowl, whisk together the gluten-free chicken broth, tomato paste, and Italian seasoning. Pour this mixture into the vegetable skillet and stir to combine.

Step 8

Add the cooked spaghetti and sliced chicken back into the skillet. Toss everything together to coat the pasta and chicken in the sauce.

Step 9

Season with the remaining salt and pepper. Taste and adjust seasoning if necessary.

Step 10

Remove from heat and garnish with fresh parsley if desired. Serve warm.

Nutrition Facts

Serving size	(1574.5g)

Amount per serving	% Daily Value*
Calories	1659.6

Total Fat 49.9g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3222.1mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 20.5g
Protein 159.9g	0%

Vitamin D 22.7IU	0%
Calcium 240.0mg	0%
Iron 12.4mg	0%
Potassium 2975.3mg	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: 27.2%

Protein: 38.7%

Carbs: 34.2%