Chicken and Vegetable Spaghetti


For a well-balanced summer dinner, try this quick Chicken and Vegetable Spaghetti recipe. Toss together a quick fruit salad to pair with this chicken spaghetti recipe and you'll hit almost all the food groups in one sitting.

Chicken & Vegetable Spaghetti
Photo: Andy Lyons
Total Time:
35 mins


  • 2 cup frozen, peeled pearl onions

  • 12 ounce dried spaghetti

  • 1 tablespoon olive oil

  • 8 ounce skinless, boneless chicken breast halves, cut into bite-size pieces

  • 8 ounce broccolini, trimmed, or broccoli, cut in pieces

  • 1 teaspoon dried parsley flakes (optional)

  • ½ teaspoon salt (optional)

  • Crushed red pepper (optional)

  • 1 ¼ cup yellow or red cherry tomatoes (8 ounces)

  • 1 cup chicken broth


  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 (per serving)

453 Calories
6g Fat
71g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Sodium 318mg 14%
Total Carbohydrate 71g 26%
Total Sugars 5g
Protein 27g
Vitamin C 15.9mg 80%
Calcium 90.9mg 7%
Iron 4.7mg 26%
Potassium 557mg 12%
Folate, total 266.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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