Heart-Healthy Chicken Coconut Pasta

Indulge in the vibrant flavors of this Heart-Healthy Chicken Coconut Pasta, a wholesome and satisfying dish that's perfect for keeping your meals nutritious without sacrificing taste. Made with tender bites of skinless chicken breast, whole-grain penne pasta, and a creamy yet light sauce of low-sodium chicken broth and coconut milk, this recipe is brimming with heart-healthy goodness. Fresh vegetables like sautéed onion, red bell pepper, and spinach add a bounty of nutrients and a burst of color, while fragrant basil, garlic, and a hint of lime juice elevate the dish with bright, zesty notes. Topped with a sprinkle of unsweetened shredded coconut for a subtle tropical flare, this easy 45-minute meal is perfect for busy weeknights or casual dinners. Healthy, hearty, and irresistibly delicious, this chicken and coconut pasta blend will become a new family favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces whole-grain penne pasta
• 1 pound skinless, boneless chicken breast
• 2 tablespoons olive oil
• 1 unit medium onion, chopped
• 1 unit red bell pepper, julienned
• 3 unit garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 cup light coconut milk
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon sea salt
• 2 cups fresh spinach leaves
• 0.25 cup fresh basil, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons unsweetened shredded coconut

Directions

Step 1

Bring a large pot of water to a boil. Add a pinch of sea salt and cook the whole-grain penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2

Meanwhile, cut the chicken breast into bite-sized pieces.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, until it starts to soften.

Step 4

Add the julienned red bell pepper and minced garlic to the skillet, and cook for another 2 minutes until fragrant.

Step 5

Push the vegetables to the side of the skillet and add the chicken pieces. Cook approximately 5-7 minutes, stirring occasionally, until lightly browned and cooked through.

Step 6

Pour in the low-sodium chicken broth and light coconut milk, stirring to combine. Season with ground black pepper and sea salt.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low and add the fresh spinach leaves. Cook for about 2 minutes until the spinach wilts.

Step 8

Add the cooked pasta to the skillet, stirring to coat the pasta evenly with the sauce and vegetables.

Step 9

Stir in the fresh basil and lime juice, and cook for 1 minute to warm through.

Step 10

Sprinkle the unsweetened shredded coconut over the pasta and stir gently.

Step 11

Serve the Heart-Healthy Chicken Coconut Pasta hot, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	(1554.7g)

Amount per serving	% Daily Value*
Calories	2105.7

Total Fat 68.4g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1665.8mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 18.7g
Protein 179.6g	0%

Vitamin D 4.5IU	0%
Calcium 403.3mg	0%
Iron 21.3mg	0%
Potassium 2724.8mg	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: 28.8%

Protein: 33.6%

Carbs: 37.6%