7 Ratings
  • 5 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 7 Ratings

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.

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Ingredients

Directions

  • 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.

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  • 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.

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Nutrition Facts

453 calories, 6 g fat (1 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 34 mg cholesterol, 318 mg sodium, 71 g carbohydrates, 5 g fiber, 5 g sugar, 27 g protein.

Reviews

7 Ratings
  • 5 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1