Spaghettini Chicken Recipe

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Most Helpful Positive Review

Sep 26, 2007

Tasty and different. I did make some alterations to this recipe. I threw the onion and garlic in olive oil with chicken breast strips and cooked until the chicken was cooked. Then I added only two cups of chicken broth with diced tomatoes, drained, and added Italian spice blend and garlic spice blend. I cooked this down a bit before adding about six ounces of spinach. After the spinach wilted, I added a small amount of corn starch and water to thicken it just a touch. I served it with an herbed brown rice pilaf and sprinkled feta on top. It was fantastic and so far from ordinary. It looked beautiful too. I might serve this the next time I have company. Thanks for the recipe.

—BREATHE_IN_DREAMS

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Most Helpful Critical Review

Apr 09, 2009

I found this recipe to be very bland. I used 2 cups of broth & can't imagine using more...I even tried to thicken it up with cornstarch but it was still very liquidy. I used fresh basil and 3 handfuls of spinach but other than that, I followed the recipe to the tee. Next time, I will season the chicken, add more onion, add green pepper, and less chicken broth. It was very attractive with the wilted spinach. I will make this again with more seasoning.

—hmstarr

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32 Ratings

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Jan 01, 2009

Great recipe! I do it all in ONE POT which is really nice. I saute onions and garlic in olive oil with salt and pepper, add the meat (I now use Italian Turkey Sausage instead of chicken) and cook until browned. Then I add the tomatoes, basil, broth and pasta (I use rotini now - easier to eat with a spoon) and simmer until the pasta is done. Then I add almost a whole bag of fresh spinach until it wilts and serve. (don't do the cheese b/c of a dairy allergy). My 2 and 5 year olds love it and my husband and I do to. Tastes great and you can't beat a one-pot meal!

—cnsrizzo

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May 29, 2004

Very interesting, light Italian flavor. It's so quick and easy, too, especially if you cook the chicken the night before. My only problem is it's a bit of a trick to eat; you need a fork for the pasta and a spoon for the sauce. My 2-year-old (who loved it, by the way) ate all her noodles and then dipped her breadsticks in the sauce to soak it up. :) In the future, I think I will cook the pasta right in the sauce to save a step and a clean pan. I may also add a can of tomato paste to make it slightly thicker.

—ASHLYNNS MOMMY

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Oct 18, 2006

Very tasty. I added a little bit of cornstarch and broth mixture to the broth in my skillet. It helped to thicken it up a bit. That would be the only thing I would do in the future.

—Coates

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Sep 28, 2008

This was SO good! I made modifications based on previous reviews and what I had on hand. Here are the modifications I made: Used 2 cups broth, 1 can whole tomatoes drained and cut in half plus a heaping half teaspoon italian seasoning, used 2 leaves fresh basil chopped, only about 1/2 a large onion. I also added the pasta (1/2 box whole wheat linguine) right to the pot a few minutes after i added the tomatoes and broth and simmered on low for probably 20-25 min. the pasta was done perfectly al dente. I used about 3/4 a bag of pre washed baby spinach, and shredded about 3/4 of a chicken i had baked yesterday. I topped with parmesan and grated asiago.

—sarahmarina

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Feb 01, 2006

This is wonderful! I recommend using a smaller pasta such as macaroni/ cavetelli/bowties/ etc. Because this recipe is more of a soup, this helps so that you don't have to use both a spoon and a fork. This is a great recipe!

—EMarshall82

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Jul 06, 2008

What a great recipe to use up what's already in the cupboard. I used chicken thighs instead, and reduced the sauce a great deal before adding the pasta. Light, healthy, and perfect for summer.

—MOLLE888

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Nutrition

Calories
354 kcal
18%

Carbohydrates
36.9 g
12%

Cholesterol
38 mg
13%

Fat
11 g
17%

Fiber
2.6 g
10%

Protein
25.9 g
52%

Sodium
906 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghettini Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 354
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 2.4g 12 %
Cholesterol 38mg 13 %
Sodium 906mg 36 %
Potassium 594mg 17 %
Total Carbohydrates 36.9g 12 %
Dietary Fiber 2.6g 10 %
Protein 25.9g 52 %
Sugars 4.4g
** Vitamin A 60 %
Vitamin C 22 %
Calcium 13 %
Iron 46 %
** Thiamin 5 %
** Niacin 69 %
** Vitamin B6 15 %
** Magnesium 156 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.