Low Sodium Spaghetti with Tomato Sauce and Chicken

Indulge in the hearty comfort of this Low Sodium Spaghetti with Tomato Sauce and Chicken—a healthier twist on a classic favorite that's perfect for anyone watching their sodium intake. This recipe features tender, pan-seared chicken breast served over a bed of low-sodium spaghetti, all enveloped in a rich, homemade tomato sauce bursting with garlic, onion, and aromatic herbs like basil and oregano. With a touch of fresh lemon juice for brightness and optional red pepper flakes for a subtle kick, this dish proves that flavor doesn't have to be sacrificed for lower sodium. Ready in just 45 minutes and garnished with fresh parsley, it’s an easy, wholesome meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this recipe combines heart-healthy ingredients with satisfying Italian-inspired flavors.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 12 ounces Low-sodium spaghetti
• 28 ounces Low-sodium canned diced tomatoes
• 2 tablespoons Low-sodium tomato paste
• 3 cloves Garlic cloves, minced
• 1 medium Yellow onion, finely chopped
• 2 tablespoons Olive oil
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Red pepper flakes (optional)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 0.5 cup Unsalted chicken stock
• 0.5 teaspoons Freshly ground black pepper
• 1 teaspoon Fresh lemon juice

Directions

Step 1

Fill a large pot with water, bring it to a boil, and cook the low-sodium spaghetti according to the package instructions. Drain and set aside.

Step 2

While the pasta is cooking, season the chicken breasts with freshly ground black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest on a cutting board. Once cooled slightly, slice it into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the low-sodium canned diced tomatoes, tomato paste, and unsalted chicken stock to the skillet. Stir well to combine.

Step 7

Season the sauce with dried basil, dried oregano, and red pepper flakes (if using). Simmer on low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.

Step 8

Stir in the fresh lemon juice for brightness and a pop of flavor.

Step 9

Add the cooked spaghetti to the skillet and gently toss to coat the pasta in the sauce.

Step 10

Distribute the spaghetti among serving plates. Top each portion with sliced chicken breast and a sprinkle of chopped fresh parsley if desired.

Step 11

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1797.2g)

Amount per serving	% Daily Value*
Calories	1631.7

Total Fat 45.6g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 442.3mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 20.7g	0%
Total Sugars 34.3g
Protein 138.2g	0%

Vitamin D 17.4IU	0%
Calcium 296.3mg	0%
Iron 12.7mg	0%
Potassium 3110.9mg	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: 25.6%

Protein: 34.4%

Carbs: 40.0%