Low Sodium Chicken Coconut Pasta

Creamy, flavorful, and heart-healthy, this Low Sodium Chicken Coconut Pasta is a wholesome twist on indulgence. Tender, seared chicken breast pairs perfectly with al dente whole wheat pasta, all enveloped in a luscious sauce made from unsweetened coconut milk, fresh ginger, and garlic. Bright pops of red bell pepper, lime juice, and fresh cilantro add vibrant flavor and nutrition, while the absence of added salt makes it an excellent choice for low-sodium diets. Ready in just 45 minutes, this easy one-skillet dish is ideal for weeknight dinners, offering a satisfying and guilt-free way to enjoy creamy pasta.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 1 can coconut milk (unsweetened)
• 12 ounces whole wheat pasta
• 1 tablespoon olive oil
• 3 units garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 piece red bell pepper, thinly sliced
• 1 medium onion, chopped
• 1 cup unsalted chicken broth
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes

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 cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Season the chicken breasts with black pepper and add them to the skillet. Cook for 5-6 minutes on each side or until cooked through. Remove the chicken and set aside.

Step 4

In the same skillet, add the minced garlic, grated ginger, sliced red bell pepper, and chopped onion. Sauté for about 3-4 minutes until the vegetables are softened.

Step 5

Pour in the unsalted chicken broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Slice the cooked chicken breasts into thin strips and return them to the skillet.

Step 7

Add the lime juice, crushed red pepper flakes, and half of the chopped cilantro to the skillet. Stir well and let simmer for another 5 minutes to allow the flavors to meld.

Step 8

Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the coconut and chicken mixture.

Step 9

Remove from heat and serve the pasta warm, garnishing with the remaining cilantro.

Nutrition Facts

Serving size	(1697.5g)

Amount per serving	% Daily Value*
Calories	2183.5

Total Fat 126.3g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 395.7mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 30.9g	0%
Total Sugars 26.9g
Protein 139.9g	0%

Vitamin D 17.4IU	0%
Calcium 247.0mg	0%
Iron 23.6mg	0%
Potassium 3213.4mg	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: 50.1%

Protein: 24.7%

Carbs: 25.2%