Speedy Spaghetti Boost
Speedy Spaghetti Boost
ingredients
- 113 grams spaghetti
- 65 grams diced chicken breast
- 60 grams diced bell peppers (assorted colors)
- 60 grams diced zucchini
- 60 grams cherry tomatoes, halved
- 60 ml tomato sauce
- 1 garlic clove, minced
- 15 ml olive oil
- 5 ml Italian seasoning
- 1.25 ml red pepper flakes
- 30 grams grated parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
steps
- 1.
Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- 2.
In a non-stick skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink, then remove from the skillet and set aside.
- 3.
In the same skillet, add the garlic and cook for 1 minute. Add the bell peppers, zucchini, and cherry tomatoes. Sauté until vegetables are tender but still slightly crunchy.
- 4.
Stir in the tomato sauce, Italian seasoning, and red pepper flakes. Cook for an additional 2-3 minutes until the sauce is heated through.
- 5.
Add the cooked chicken back to the skillet and season with salt and pepper to taste. Stir well to combine all the flavors.
- 6.
Transfer the spaghetti to a plate and pour the chicken and vegetable mixture over the top. Sprinkle with grated parmesan cheese and garnish with fresh basil leaves.
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