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.
