Low Fat Pasta with Chicken and Vegetables
Elevate your weeknight dinner game with this flavorful and healthy Low Fat Pasta with Chicken and Vegetables, a nutrient-packed meal that’s as satisfying as it is wholesome. Featuring tender whole wheat pasta, lean chicken breast, and a vibrant medley of red bell pepper, zucchini, and broccoli, this dish is tossed in a light, zesty sauce made with low-sodium chicken broth, garlic, and a splash of lemon juice. Ready in just 40 minutes, this recipe is an ideal low-fat option for busy weeknights, combining bold flavors with a guilt-free twist. Perfectly balanced for a crowd-pleasing dinner, it’s finished with a fresh sprinkle of parsley for a restaurant-worthy touch. Healthy, quick, and delicious—this pasta is sure to become a family favorite!
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Ingredients
- 250 grams Whole wheat pasta
- 300 grams Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 150 grams Broccoli florets
- 1 cup Low-sodium chicken broth
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Parsley, chopped
Directions
Step 1
Bring a large pot of water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, cut the chicken breast into bite-sized pieces.
Step 3
In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the chicken pieces to the skillet. Cook for 7-8 minutes, stirring occasionally until the chicken is fully cooked and no longer pink.
Step 5
Add the red bell pepper, zucchini, and broccoli to the skillet. Stir and cook for an additional 5 minutes until the vegetables are tender-crisp.
Step 6
Pour in the low-sodium chicken broth and lemon juice. Season with black pepper and salt. Stir to combine and let it simmer for 3-4 minutes.
Step 7
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
Step 8
Sprinkle chopped parsley over the pasta and serve hot.
Nutrition Facts
| Serving size | (1316.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1074.1 |
| Total Fat 27.9g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 255mg | 0% |
| Sodium 1549.7mg | 0% |
| Total Carbohydrate 93.1g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 14.9g | |
| Protein 118.1g | 0% |
| Vitamin D 15IU | 0% |
| Calcium 212.3mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2070.7mg | 0% |
Source of Calories