Heart-Healthy Spaghetti with Chicken and Vegetables

Elevate your weeknight dinner routine with this Heart-Healthy Spaghetti with Chicken and Vegetables, a wholesome and flavorful dish that’s as nutritious as it is delicious. Made with fiber-packed whole grain spaghetti and lean, protein-rich chicken breast, this recipe highlights a vibrant medley of fresh vegetables, including red bell peppers, zucchini, sweet cherry tomatoes, and baby spinach. Seasoned with aromatic garlic, dried herbs, and a touch of heat from crushed red pepper flakes, this one-pan pasta comes together with ease in just 40 minutes. Finished with a sprinkle of fresh parsley and optional Parmesan, it’s a heart-smart, satisfying meal perfect for the whole family. Whether you’re prioritizing health or simply looking for a comforting classic with a nutritious twist, this spaghetti is sure to hit the spot.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Whole grain spaghetti
• 12 ounces Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Zucchini, diced
• 1.5 cups Cherry tomatoes, halved
• 4 cups Baby spinach leaves
• 0.5 cup Low-sodium chicken broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Bring a large pot of water to a boil. Add a pinch of salt and cook the whole grain spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.

Step 2

While the pasta cooks, cut the chicken breast into bite-sized pieces and season with black pepper and a pinch of salt.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 6

Stir in the cherry tomatoes, baby spinach, cooked chicken, and low-sodium chicken broth. Add dried oregano, dried basil, crushed red pepper flakes, and a pinch of salt. Simmer for 2-3 minutes, allowing the spinach to wilt and the flavors to combine.

Step 7

Add the cooked spaghetti to the skillet and toss to combine with the vegetables and chicken. If the mixture seems too dry, add some of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.

Step 8

Taste and adjust seasoning with additional salt or black pepper if needed.

Step 9

Serve the spaghetti warm, sprinkled with fresh parsley and an optional garnish of grated Parmesan cheese.

Nutrition Facts

Serving size	(1444.6g)

Amount per serving	% Daily Value*
Calories	1511.4

Total Fat 61.2g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 336.6mg	0%
Sodium 2475.7mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 20.9g	0%
Total Sugars 19.1g
Protein 150.5g	0%

Vitamin D 17.0IU	0%
Calcium 926.8mg	0%
Iron 12.2mg	0%
Potassium 3223.9mg	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: 36.0%

Protein: 39.3%

Carbs: 24.7%