Name: Chicken and Vegetable Spaghetti
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 2 oz protein spaghetti; 4.5 oz chicken breast; 0.75 tbsp olive oil; 0.25 cup carrots; 0.25 cup zucchini; 0.25 cup broccoli; 0.5 cup chicken broth; 0.25 tsp sea salt; 0.13 tsp garlic powder; 0.13 tsp onion powder

Nutrition

Per serving

507 calories

Protein: 56g; 43% of calories
Carbs: 45g; 34% of calories
Fat: 13g; 23% of calories

Instructions

Prep 10 min · Cook 12 min

Bring a pot of salted water to a boil and cook the protein spaghetti according to package directions until tender.
While the pasta cooks, finely dice the chicken breast, carrots, zucchini, and broccoli into very small, toddler-sized pieces.
Heat the olive oil in a large skillet over medium heat and add the diced chicken, cooking until it is white and no longer pink.
Stir in the diced carrots, zucchini, and broccoli, then pour in the chicken broth and add the sea salt, garlic powder, and onion powder.
Cover the skillet with a lid and simmer for 6 minutes until the vegetables are very soft and the broth has slightly reduced.
Drain the spaghetti and add it to the skillet, tossing everything together until the pasta is well coated in the savory sauce.

Nutrition

Ingredients

Instructions

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