By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
391 cal · 20 min
Spaghetti with Chicken and Peppers
Recipe GLPRfb7a5d1c14dceb
A quick and vibrant Asian-inspired pasta dish featuring shredded cooked chicken breast, tender yellow bell peppers, and whole-wheat spaghetti tossed in a tangy lime and soy-based sauce. Finished with fresh cilantro for brightness, this 20-minute meal is light, flavorful, and perfect for weeknight dinners.
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Ingredients
Coarse salt
1 pound whole-wheat spaghetti
1 1/2 cups canned reduced-sodium chicken broth
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup fresh lime juice
3 tablespoons ketchup
2 tablespoons soy sauce
2 teaspoons sugar
10 ounces cooked shredded chicken breast
2 yellow bell peppers, ribs and seeds removed, thinly sliced
1/2 cup chopped fresh cilantro
1 head napa cabbage, cored and shredded, for serving
Directions
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions until tender. Drain and set aside.
While the pasta cooks, prepare the sauce: In a large skillet, combine the chicken broth, minced garlic, and red pepper flakes. Bring to a simmer over medium-high heat.
Add the thinly sliced yellow bell peppers to the simmering broth and cook for 2–3 minutes until just tender-crisp.
Stir in the lime juice, ketchup, soy sauce, and sugar. Simmer for 1 minute to blend the flavors.
Add the cooked shredded chicken breast to the sauce and gently stir until heated through, about 1 minute.
Add the cooked spaghetti to the skillet and toss gently until well combined with the sauce.
Remove from heat and stir in the chopped fresh cilantro.
Serve over a bed of shredded napa cabbage if desired. Divide among six bowls and serve hot.
Comments
This is a weeknight-friendly dish that hits all the basic marks: chicken breast, spaghetti, and bell peppers are reliably stocked at every Charlotte chain (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), and napa cabbage is now standard even at Walmart. The flavor profile—garlic, lime, soy sauce, ketchup—is budget-conscious, running roughly $1.50 to $1.75 per serving for the whole setup. The 20-minute claim needs an honest asterisk: you're looking at 25 to 28 minutes once you account for water heating and dicing the chicken and peppers; cilantro, while optional, is worth the extra reach if your store keeps it in stock. This reheats adequately but loses some texture, so it's best eaten the same night or the next day chilled as a grain bowl rather than warm.
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