Recipes and Cooking Chicken and Vegetable Spaghetti 3.7 (7) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 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. 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. Rate it Print Nutrition Facts (per serving) 453 Calories 6g Fat 71g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.