Healthy Bow Tie Chicken Supper

Elevate your weeknight dinner routine with this Healthy Bow Tie Chicken Supper—a vibrant, nutrient-packed meal that's as flavorful as it is wholesome. Tender bow tie pasta is paired with juicy, pan-seared chicken and a medley of fresh vegetables, including crisp red bell peppers, zucchini, and sweet cherry tomatoes. A light, zesty sauce made with low-sodium chicken broth, fresh lemon juice, and a touch of Italian seasoning ties it all together, while the natural wilt of fresh spinach adds a nutrition boost. Ready in just 35 minutes, this quick and easy recipe is perfect for busy nights and can be customized with optional grated Parmesan for a savory finish. Ideal for those seeking balanced, family-friendly meals, this dish is a delightful fusion of healthy ingredients and satisfying comfort food.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Bow tie pasta
• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breasts
• 2 Garlic cloves, minced
• 1 Red bell pepper, thinly sliced
• 1 medium Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 2 cups Fresh spinach
• 1 cup Low-sodium chicken broth
• 2 tablespoons Lemon juice
• 1 teaspoon Dried Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

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

Step 2

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

Step 3

Season the chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for 5-6 minutes per side or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Step 5

Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.

Step 6

Stir in the cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach has wilted.

Step 7

Pour the chicken broth and lemon juice into the skillet. Sprinkle in the dried Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Add the cooked pasta and sliced chicken to the skillet. Toss everything together until fully combined and heated through, about 2 minutes.

Step 9

Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1553.4g)

Amount per serving	% Daily Value*
Calories	2200.0

Total Fat 66.9g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.2mg	0%
Sodium 2562.6mg	0%
Total Carbohydrate 198.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 21.9g
Protein 200.3g	0%

Vitamin D 4.5IU	0%
Calcium 876.7mg	0%
Iron 16.4mg	0%
Potassium 2368.6mg	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: 27.4%

Protein: 36.4%

Carbs: 36.2%