Low Sodium Spaghetti with Chicken and Vegetables

Savor a guilt-free twist on a classic pasta dish with this Low Sodium Spaghetti with Chicken and Vegetables! Packed with wholesome ingredients like tender chicken breast, vibrant zucchini, bell peppers, carrots, and savory garlic, this recipe is a heart-healthy option that doesn't skimp on flavor. Made with no-salt-added diced tomatoes and unsalted chicken broth, it's a deliciously light and customizable meal that’s perfect for weeknight dinners. The whole dish comes together in just 40 minutes, making it an easy, low-sodium option for busy families. Tossed in a medley of salt-free Italian seasonings and finished with fresh parsley, this vibrant spaghetti will become your go-to for comforting yet nutritious dining. Perfect as a standalone meal, this dish pairs beautifully with a crisp side salad or roasted vegetables!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces spaghetti (low sodium or whole grain)
• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 large red bell pepper, diced
• 2 medium carrots, sliced thinly
• 1 cup unsalted chicken broth
• 14.5 ounces no-salt-added diced tomatoes (canned)
• 1 teaspoon italian seasoning (salt-free)
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of water to a boil. Cook the spaghetti according to package instructions, omitting any added salt. Once cooked, drain and set aside.

Step 2

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

Step 3

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook for 5–7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the zucchini, red bell pepper, and carrots to the skillet. Sauté for 5–6 minutes, or until the vegetables are tender but still slightly crisp.

Step 6

Pour in the unsalted chicken broth and the no-salt-added diced tomatoes (with their juices). Stir in the salt-free Italian seasoning, black pepper, and optional red pepper flakes. Let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 7

Return the cooked chicken to the skillet and toss to combine. Let it heat through for an additional 2 minutes.

Step 8

Gently add the cooked spaghetti to the skillet, tossing everything together to coat the pasta evenly in the sauce.

Step 9

Taste and adjust seasonings if needed (e.g., more black pepper or red pepper flakes for extra heat).

Step 10

Serve immediately, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1930.8g)

Amount per serving	% Daily Value*
Calories	1562.6

Total Fat 48.4g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 492.8mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 32.9g
Protein 163.4g	0%

Vitamin D 22.7IU	0%
Calcium 296.6mg	0%
Iron 12.1mg	0%
Potassium 3379.5mg	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: 28.0%

Protein: 42.1%

Carbs: 29.9%