Craving a quick, healthy, and incredibly flavorful weeknight meal? Look no further than this delicious recipe for Spaghetti with Chicken and Vegetables! This vibrant dish combines tender chicken with a medley of your favorite vegetables, all tossed in a light and zesty sauce, and served over perfectly cooked spaghetti. It's a fantastic way to sneak extra veggies into your diet without sacrificing taste, making it a winner for both adults and picky eaters alike. This recipe is surprisingly easy to customize; feel free to swap out vegetables based on your preferences and what’s in season.
Forget complicated recipes and lengthy prep times; this one is a breeze! We’ll guide you through each step, from prepping the ingredients to creating a sauce that’s bursting with fresh flavor. Ready to transform your dinner routine? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Pot
- Saucepan
Ingredients
- Spaghetti or pasta: 400g
- Chicken breasts: 2
- Bay leaves: 3
- Onion: 1/4 + 1/2
- Garlic: 1-2 cloves
- Salt: To taste
- Vegetable oil
- Granulated broth: 1 tbsp + 1 tsp
- Chayote: 1
- Carrots: 3
- Broccoli
- Butter: 1/2 stick
Step-by-Step Instructions
Step 1. Prepare the Spaghetti and Broth
- Boil water with bay leaves, 1/4 onion, and salt.
- Cook spaghetti according to package directions (approx. 10 minutes).
- Drain spaghetti and set aside.
- Add 1/2 cup of reserved spaghetti cooking liquid to finish cooking chicken and vegetables.
Step 2. Cook the Chicken and Vegetables
- In a saucepan, sauté chopped garlic and 1/2 onion in oil until softened.
- Add chicken breast and 1 tbsp granulated broth. Cook until semi-cooked.
- Add chopped chayote, carrots, and broccoli. Stir to combine and cook until tender (about 5 minutes).
Step 3. Combine and Simmer
- Melt 1/2 of the butter in the pot used to cook the spaghetti.
- Add the cooked spaghetti to the buttered pot and toss to coat.
- Add the remaining spaghetti broth, cooked chicken and vegetables. Stir to combine.
- Simmer for 5 minutes. Season with salt to taste.
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Reduce or eliminate butter for a healthier option; olive oil is a good substitute.
Nutrition
- N/A
FAQs
1. Can I use different vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Bell peppers, zucchini, corn, and black beans are all great options.
2. What kind of chicken should I use?
Boneless, skinless chicken breasts or thighs work best. You can use pre-cooked chicken for an even faster meal.
3. Can I make this recipe ahead of time?
Yes! The spaghetti and sauce can be prepared a day ahead and stored in the refrigerator. Reheat gently before serving.
This easy Mexican-inspired chicken and veggie spaghetti is a guaranteed crowd-pleaser, perfect for a busy weeknight or a casual weekend dinner. The vibrant flavors and simple preparation make it a recipe you’ll return to again and again. Enjoy your delicious and satisfying meal!