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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)
- Servings Per Recipe 4,
- Calories 453,
- Protein (gm) 27,
- Carbohydrate (gm) 71,
- Fat, total (gm) 6,
- Cholesterol (mg) 34,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 5,
- Vitamin C (mg) 16,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 266,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 318,
- Potassium (mg) 557,
- Calcium (DV %) 91,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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