Low Fat Spaghetti with Chicken and Vegetables

Elevate your weeknight dinner routine with this flavorful and nutritious Low Fat Spaghetti with Chicken and Vegetables. Featuring tender whole wheat spaghetti, lean chicken breast, and a vibrant medley of zucchini, red bell pepper, and carrots, this dish is a perfect balance of wholesome ingredients and bold flavors. A light tomato-based sauce infused with garlic, oregano, and basil ties everything together, making it a satisfying yet guilt-free option. Quick to prepare in under 45 minutes, this recipe is ideal for busy families looking for a healthy pasta dish. Garnish with fresh parsley and a sprinkle of Parmesan for an optional finishing touch. Perfect for light, hearty meals, it's a must-try for those seeking wholesome comfort food without the extra calories.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Whole wheat spaghetti
• 12 oz Boneless, skinless chicken breast
• 1 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 1 medium Carrot, thinly sliced
• 14.5 oz Canned diced tomatoes (no salt added)
• 1 cup Low-sodium chicken broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Red pepper flakes
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped
• 2 tbsp Grated Parmesan cheese (optional, for garnish)

Directions

Step 1

Bring a large pot of water to a boil and cook the whole wheat spaghetti according to the package instructions. Drain and set aside.

Step 2

While the pasta cooks, dice the chicken breast into bite-sized pieces and season lightly with salt and black pepper.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and sauté until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the diced zucchini, red bell pepper, and sliced carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet crisp.

Step 6

Stir in the canned diced tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

Step 7

Return the cooked chicken to the skillet and stir to combine. Simmer for an additional 2-3 minutes to heat through.

Step 8

Taste the sauce and adjust the seasonings as needed, adding more salt or pepper if desired.

Step 9

Place the cooked spaghetti into the skillet with the chicken and vegetable mixture. Toss gently to coat the pasta evenly with the sauce.

Step 10

Serve the spaghetti warm, garnished with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.

Nutrition Facts

Serving size	(1864.0g)

Amount per serving	% Daily Value*
Calories	1416.0

Total Fat 33.7g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 297.2mg	0%
Sodium 1768.1mg	0%
Total Carbohydrate 143.5g	0%
Dietary Fiber 29.8g	0%
Total Sugars 32.6g
Protein 139.4g	0%

Vitamin D 21.0IU	0%
Calcium 411.8mg	0%
Iron 12.0mg	0%
Potassium 3368.1mg	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: 21.1%

Protein: 38.9%

Carbs: 40.0%