Parmesan Zucchini Tomato Chicken Spaghetti
Parmesan Zucchini Tomato Chicken Spaghetti is a delightful one-pan dish that combines succulent chicken, fresh zucchini, and juicy tomatoes with perfectly cooked spaghetti. This vibrant meal is not only quick to prepare but also packed with flavors and nutrients, topped with a generous sprinkle of Parmesan cheese. Perfect for busy weeknights or special gatherings, this recipe will satisfy your cravings while impressing your family and guests alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium zucchini, sliced
- 3 ripe tomatoes, diced
- 8 oz spaghetti (whole wheat or gluten-free)
- 4 cloves fresh garlic, minced
- 3 tbsp olive oil
- 1 cup low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and slicing zucchini and tomatoes; mince garlic.
- Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper; cook for about 6 minutes per side until golden brown. Remove from skillet and let rest.
- In the same skillet, sauté minced garlic, then add zucchini and tomatoes. Stir-fry for about 5 minutes until tender. Pour in vegetable broth and simmer gently.
- Slice rested chicken into bite-sized pieces; return it to the skillet along with cooked spaghetti. Mix well while adding half of the grated Parmesan cheese.
- Serve hot, garnished with remaining cheese and fresh basil if desired.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg