Chicken & Vegetable Spaghetti

By amt2mf

nutrition facts: Calories453 Total Fat (g)6 Saturated Fat (g)1, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)34, Sodium (mg)318, Carbohydrate (g)71, Total Sugar (g)5, Fiber (g)5, Protein (g)27, Vitamin C (DV%)27, Calcium (DV%)9, Iron (DV%)26,

Ingredients

• 2 cups frozen, peeled pear onions
• 12 oz. dried spaghetti
• 1 Tbsp. olive oil
• 8 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
• 8 oz. broccolini, trimmed, or broccoli, cut in pieces
• 1 tsp. dried parsley flakes (optional)
• 1/2 tsp. salt (optional)
• Crushed red pepper (optional)
• 1- 1/4 cups yellow or red cherry tomatoes (8 oz.)
• 1 cup chicken broth

Details

Servings 4
Cooking time 35mins

Preparation

Step 1

1. 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.

2. 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.