Low Sodium Pasta with Chicken and Vegetables

Savor the wholesome goodness of this Low Sodium Pasta with Chicken and Vegetables, a vibrant and heart-healthy dish that's bursting with fresh flavors. Tender bites of boneless chicken breast are perfectly paired with al dente whole wheat pasta and a medley of colorful vegetables, including crisp red bell peppers, zucchini, broccoli, and juicy cherry tomatoes. Seasoned with aromatic garlic, red pepper flakes, and fresh basil, this recipe keeps sodium low without skimping on flavor. A bright squeeze of fresh lemon juice ties the dish together, while the optional sprinkle of Parmesan adds a touch of indulgence. Ready in just 40 minutes, this quick and easy recipe is perfect for a weeknight dinner that's as nutritious as it is delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 8 ounces whole wheat pasta
• 2 tablespoons olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, sliced
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 3 cloves garlic cloves, minced
• 0.5 cup fresh basil leaves, chopped
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon red pepper flakes
• 1 large lemon, juiced
• 0.5 cup (optional) grated Parmesan cheese

Directions

Step 1

Bring a large pot of water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.

Step 2

While the pasta is cooking, prepare the chicken. Cut the chicken breast into bite-sized pieces.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the sliced red bell pepper, zucchini, and broccoli florets. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.

Step 6

Stir in the cherry tomatoes and cooked chicken. Season with black pepper and red pepper flakes. Continue to cook for another 2 minutes until everything is heated through.

Step 7

Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine.

Step 8

Remove the skillet from the heat and stir in the lemon juice and chopped fresh basil.

Step 9

Serve the pasta in bowls, topping with grated Parmesan cheese if desired, and enjoy your low sodium pasta meal.

Nutrition Facts

Serving size	(1601.9g)

Amount per serving	% Daily Value*
Calories	1646.8

Total Fat 59.4g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425.6mg	0%
Sodium 1111.9mg	0%
Total Carbohydrate 100.2g	0%
Dietary Fiber 24.7g	0%
Total Sugars 19.9g
Protein 183.8g	0%

Vitamin D 22.7IU	0%
Calcium 818.9mg	0%
Iron 15.7mg	0%
Potassium 3047.9mg	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: 32.0%

Protein: 44.0%

Carbs: 24.0%