Chicken and Spaghetti
By: Chef Steven Binks
For a simple and healthy quick weeknight meal, reach for this Chicken and Spaghetti recipe from Chef Binks. In 30 minutes, you can have this healthy chicken recipe ready to go for your next meal.
Notes
Check out this cooking video to see Chef Binks make this healthy chicken recipe:
For more healthy recipes visit Chefbinks.com.
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Cooking Time30 min
Ingredients
- 12 ounce whole wheat spaghetti
- 4 4-ounce chicken breasts, sliced into strips
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper, or less to taste
- 2 ounce thinly sliced prosciutto, trimmed of fat and cut into thin strips, about 1/2 cup total
- 1 12-ounce jar roasted red peppers, rinsed and cut into thin strips, about 1 1/2 cups total
- 8 cup arugula, about 8 ounces
- 2/3 cup Parmesan cheese, freshly grated and divided
- 1/3 cup walnuts, toasted and chopped
Instructions
- Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
- Meanwhile, heat oil in a large skillet over medium-low heat.
- Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes.
- Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes.
- Add chicken and cook untill done. Stir in roasted peppers and arugula; increase heat to medium-high. Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
- Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl. Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well. Sprinkle with walnuts and the remaining Parmesan and serve.