Low Sodium Chicken Spaghetti
Dive into the wholesome goodness of Low Sodium Chicken Spaghetti, a heart-healthy twist on a classic comfort dish that doesn’t compromise on flavor. This recipe combines tender, bite-sized pieces of chicken, hearty whole wheat spaghetti, and a vibrant medley of sautéed vegetables like onion, garlic, and red bell pepper. Simmered in a light yet savory no-salt-added tomato and low sodium chicken broth sauce, it’s seasoned to perfection with aromatic dried herbs and finished with a bright squeeze of fresh lemon juice. A sprinkle of grated Parmesan and fresh parsley adds a touch of indulgence without loading up on salt. Ready in just 45 minutes, this easy-to-make, family-friendly meal is perfect for busy weeknights and an excellent choice for those seeking healthier pasta options. Pair it with a crisp side salad for a complete, satisfying dinner that’s big on taste and low on sodium.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces whole wheat spaghetti
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 ounces canned no-salt-added diced tomatoes
- 2 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 0.25 cup grated Parmesan cheese
Directions
Step 1
Begin by preparing the chicken breasts. Cut them into small, bite-sized pieces to ensure even cooking.
Step 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Step 3
Add the minced garlic and diced red bell pepper to the skillet. Continue to sauté for another 2-3 minutes.
Step 4
Push the vegetables to the side and add the chicken pieces to the center of the skillet. Cook until the chicken is browned on all sides, about 6-7 minutes.
Step 5
Stir in the canned no-salt-added diced tomatoes and low sodium chicken broth. Add the dried oregano, dried basil, and ground black pepper. Bring the mixture to a gentle simmer.
Step 6
Meanwhile, bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving about 1/2 cup of the pasta water.
Step 7
Once the chicken is cooked through and the sauce has thickened slightly, add the cooked spaghetti to the skillet. Toss everything together to combine, adding pasta water a little at a time if needed to loosen up the sauce.
Step 8
Squeeze the fresh lemon juice over the finished spaghetti and mix in the chopped fresh parsley.
Step 9
Plate the spaghetti, and sprinkle with grated Parmesan cheese just before serving.
Step 10
Enjoy this flavorful and healthy low sodium chicken spaghetti with a fresh salad or your favorite vegetable side.
Nutrition Facts
| Serving size | (1995.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1728.3 |
| Total Fat 53.9g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 405.6mg | 0% |
| Sodium 1878.7mg | 0% |
| Total Carbohydrate 132.7g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 26.1g | |
| Protein 180.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 522.4mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3351.1mg | 0% |
Source of Calories