Spaghetti with Chicken and Beans

Photo: Tina Rupp

Yield: 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 81mg
  • Calories: 367
  • Calories from fat: 0%
  • Carbohydrate: 47g
  • Cholesterol: 39mg
  • Fat: 10g
  • Fiber: 10g
  • Iron: 3mg
  • Protein: 26mg
  • Saturated fat: 2g
  • Sodium: 670mg


  • 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


  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.
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