Chicken and Vegetable Spaghetti

Chicken and Vegetable Spaghetti Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
35 mins
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Chicken and Vegetable Spaghetti

Ingredients
2
cups frozen, peeled pearl onions
12
ounces dried spaghetti
1
tablespoon olive oil
8
ounces skinless, boneless chicken breast halves, cut into bite-size pieces
8
ounces broccolini, trimmed, or broccoli, cut in pieces
1
teaspoon dried parsley flakes (optional)
1/2
teaspoon salt (optional)
 
Crushed red pepper (optional)
1 1/4
cups yellow or red cherry tomatoes (8 ounces)
1
cup chicken broth

Directions

  1. In large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.
  2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Nutrition Facts

(Chicken and Vegetable Spaghetti)
    Per serving:
  • 453 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 34 mg chol.,
  • 318 mg sodium,
  • 71 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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