Chicken Vegetable Pasta
A super fast last minute dinner idea, chicken vegetable spaghetti is a healthy, hearty pasta dish using spaghetti, chicken, and plenty of veggies, and comes together in under 30 minutes.
Equipment
Ingredients
- ½ pound whole wheat or gluten-free spaghetti
- 2 tablespoons olive oil divided
- 3 large garlic cloves minced
- 1 pound boneless skinless chicken breasts or thighs
- 1 pint cherry tomatoes halved
- ½ teaspoon kosher salt divided
- 1 pound asparagus trimmed and cut into 1-inch pieces
- ½ cup chicken stock or vegetable stock
- ½ cup fresh basil leaves thinly sliced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh lemon juice
- Freshly grated parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package direction, stirring occasionally, until just tender. Drain and set aside.
- Meanwhile, heat 1 tablespoon oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt and cook until browned on both sides and cooked through, about 8-10 minutes.
- Remove the chicken, setting aside. Add an additional 1 tablespoon olive oil to the pan. Add the garlic and cook until golden but not browned, stirring often, about 30 seconds.
- Add the asparagus, tomatoes, and ¼ teaspoon salt. Cook for 2-3 minutes.
- Pour in the chicken stock, add the chicken back to the pan, and simmer everything together on medium for 3-4 minutes.
- Add the cooked, drained pasta to the pan, tossing to combine. If the sauce is a bit dry, add a splash more chicken stock. Drizzle with lemon juice, add the parmesan (if using), then sprinkle with basil and parsley, tossing to combine. Taste and add additional salt or lemon juice if you like. Serve warm.
Notes
Nutrition information calculated using chicken breasts, low sodium chicken stock and spaghetti and without the optional Parmesan.
For a dairy-free version, you could use a plant-based Parmesan or omit it entirely.
For a vegetarian version, use vegetable stock in place of chicken broth. And replace the chicken with a can of rinsed, drained white beans.
For a vegan version, follow the vegetarian modification above and be sure to omit the Parmesan (or use a plant-based Parmesan instead).
For more ingredients & modifications, see the blog post above.
Nutrition
Calories: 443kcal | Carbohydrates: 52g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 482mg | Potassium: 995mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2260IU | Vitamin C: 47mg | Calcium: 67mg | Iron: 5mg
