Chicken and Whole Wheat Spaghetti Recipe
Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome meal. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!
Servings: 8 servings
Calories: 399kcal
Ingredients
- 1 lb grape or cherry tomatoes cut in halves
- 2 medium bell peppers coarsely chopped
- 2 tbsp avocado or coconut oil
- 2 lbs boneless & skinless chicken breasts thinly sliced
- 2 1/2 cups water or chicken stock
- 2 cups Kalamata olives pitted
- 1 1/4 tsp salt
- Ground black pepper to taste
- 2 bay leaves
- 12 oz whole wheat spaghetti use GF and adjust cooking time if necessary
- Handful of basil chopped
Instructions
- Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
- Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
- Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
- Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients. Cover and cook for 10 minutes.
- Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes.
- Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Veggies: For a tasty swap or in addition to, try mushrooms, zucchini, or spinach.
- Herbs: Try using oregano or Italian seasoning for a bit of a different herbed flavouring. You could also swap the basil for parsley or rosemary just to try something different.
- Cheese: What's spaghetti without a sprinkling of Parmesan cheese! Freshly grated, however, not the pre-packaged stuff. You could also crumble in some feta because black olives and feta are a power couple - hello, traditional Greek salad.
- Lemon juice: A squirt of lemon juice to finish off the dish might just be what take it up a notch at the end.
- Protein: You could swap out the chicken for Italian sausage, smoked salmon, or toss in leftover rotisserie chicken once the pasta is cooked.
- Spaghetti: Sticking with whole wheat, you could also use angel hair pasta, fettuccine, or linguine.
- Low carb: If you love the idea of spaghetti but don't love the idea of all the carbs, use spaghetti squash. Here are 40 spaghetti squash recipes for inspiration on other ways to enjoy low-carb dishes.
- Vegetarian: Skip the protein completely and toss in extra veggies for a vegetarian dish.
Nutrition
Serving: 1cup | Calories: 399kcal | Carbohydrates: 38g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 423mg | Fiber: 3g | Sugar: 3g