Low Fat Spaghetti with Tomato Sauce and Chicken

Savor a healthier twist on a classic Italian favorite with this Low Fat Spaghetti with Tomato Sauce and Chicken. Made with nutrient-rich whole wheat spaghetti and lean, tender chicken breast, this recipe delivers hearty comfort without the guilt. A simmered tomato sauce infused with garlic, onions, and aromatic herbs like oregano and basil ties it all together, while a pinch of red pepper flakes adds just the right hint of heat. Finished with a sprinkle of fresh parsley and optional Parmesan cheese, this dish is easy to make in just 35 minutes, making it perfect for busy weeknights. Balanced and delicious, this recipe is your go-to for a wholesome pasta dish the whole family will love!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Whole wheat spaghetti
• 1 tablespoon Olive oil
• 300 grams Boneless, skinless chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 pieces Garlic cloves, minced
• 1 medium Onion, finely chopped
• 400 grams Canned crushed tomatoes (no added sugar or salt)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Crushed red pepper flakes
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Parmesan cheese, grated (optional)

Directions

Step 1

Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat.

Step 3

Season the chicken breast with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until fully cooked and golden brown on both sides. 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 minced garlic and chopped onion. Cook for 3-4 minutes, stirring frequently, until softened and fragrant.

Step 5

Stir in the crushed tomatoes, remaining salt, black pepper, oregano, basil, and red pepper flakes. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.

Step 6

Add the sliced chicken back into the skillet with the tomato sauce, stirring to coat the chicken evenly. Let it heat through for 2-3 minutes.

Step 7

Toss the cooked spaghetti in the skillet with the sauce until evenly coated. Adjust seasoning if necessary.

Step 8

Serve the spaghetti and chicken hot, garnished with chopped parsley and a sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1159.1g)

Amount per serving	% Daily Value*
Calories	1202.2

Total Fat 30.2g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 263mg	0%
Sodium 2787.1mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 23.3g	0%
Total Sugars 22.5g
Protein 120.1g	0%

Vitamin D 15IU	0%
Calcium 336.5mg	0%
Iron 10.0mg	0%
Potassium 2544.2mg	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: 22.2%

Protein: 39.2%

Carbs: 38.7%