Recipe: Classic Spaghetti with Chicken & Veggies

There’s no need to eat a salad for breakfast, lunch, and dinner when trying to increase your veggie intake. Adding vegetables to traditional favorites is easy; it’s just a matter of remembering to do it!

We’re sharing our favorite way to add more non-starchy vegetables to a classic spaghetti recipe, while also adding protein and lots of color.

Classic Spaghetti with Chicken & Veggies

Serves 4

Ingredients:

• 3 bell peppers
• 3 C kale
• 1 lb chicken breast
• 3 Tbsp olive oil
• 1 container of whole wheat spaghetti (or alternative of choice)
• 1 1/2 C spaghetti sauce of choice
• shredded or grated cheese of choice, optional

Directions:

1. Prepare the vegetables by rinsing and cleaning both the peppers and the greens. Chop kale into bite-sized pieces (or purchase pre-washed and chopped kale). Thinly slice, or julienne, bell peppers. Set aside.
2. Prepare the chicken breast by slicing it into cubes. Set aside.
   Food Safety Tip: Keep your raw poultry/meats prepped separately from other ingredients. Don’t allow cross-contact between knives or surfaces that come into contact with raw chicken. Use a plastic, nonporous cutting board.
3. Over medium heat, add olive oil to a medium-sized skillet. Allow oil to heat up, about 2 minutes. Once hot, add cubed chicken. Cook for 5 minutes, flipping the chicken over halfway through to cook evenly on each side.
4. While the chicken is cooking, prepare the spaghetti by boiling water in a large pot and cooking it until al dente. Refer to the box for pasta type-specific instructions and ideal cooking time.
5. Add chopped peppers and kale to the skillet with the chicken. Cook for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add spaghetti sauce to the skillet and allow to simmer for another 3 minutes.
7. For plating, layer saucy chicken and vegetables over about 1 cup each of cooked spaghetti.
8. Optional: Dust top with your favorite cheese!