Spaghetti With Chicken and Beans

Photo by Tina Rupp
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 367 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 39 mg
    • Sodium 670 mg
    • Protein 26 mg
    • Carbohydrate 47 g
    • Fiber 10 g
    • Iron 3 mg
    • Calcium 81 mg


  1. Check 1/2pound green and wax beans, trimmed
  2. Check 3cups chicken broth
  3. Check 2 boneless, skinless chicken breasts
  4. Check 8ounces whole wheat spaghetti
  5. Check 2tablespoons olive oil
  6. Check 3cloves garlic, sliced
  7. Check 1/2cup chicken broth
  8. Check 1/4teaspoon crushed red pepper
  9. Check kosher salt
  10. Check 1/2cup fresh basil leaves


  1. Cook the beans in a pot of lightly salted water until fork-tender, 3 minutes. Drain the beans and leave in the colander.
  2. In the same pot, bring the chicken broth to a boil.
  3. Add the chicken and simmer until cooked through, 15 to 20 minutes. Reserve ½ cup of the broth; refrigerate or freeze the remainder for another use. Shred the chicken.
  4. Meanwhile, cook the spaghetti according to the package directions.
  5. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
  6. Add the reserved broth, beans, pasta, chicken, crushed red pepper, and ½ teaspoon salt. Cook for 2 minutes. Stir in the basil.