ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti with Chicken and Beans

Photo: Tina Rupp
Yield 4 servings

Ingredients

  • 1/2 pound mixed green and wax beans
  • 8 ounces whole-wheat spaghetti
  • 2 boneless chicken breasts
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 3 sliced garlic cloves
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 cup basil leaves
  • 1/4 teaspoon red pepper flakes

Nutrition Information

  • calcium 81 mg
  • calories 367
  • caloriesfromfat 0 %
  • carbohydrate 47 g
  • cholesterol 39 mg
  • fat 10 g
  • fiber 10 g
  • iron 3 mg
  • protein 26 mg
  • satfat 2 g
  • sodium 670 mg

How to Make It

  1. Cook green and wax beans in a pot of lightly salted water until fork-tender, 3 minutes; drain. In the same pot, boil chicken broth. Add chicken breasts and simmer 15 to 20 minutes. Reserve 1/2 cup broth. Shred the chicken. Meanwhile, cook whole-wheat spaghetti according to the package directions. Heat olive oil in a large skillet over medium heat. Add sliced garlic cloves and cook 1 minute. Add chicken broth, the beans, pasta, chicken, and 1/2 teaspoon salt and cook 2 minutes. Stir in 1/2 cup basil leaves and 1/4 teaspoon red pepper flakes.