Ingredients
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 4 Grape tomatoes halved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Pasta
- 4 oz Spaghetti
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless diced into bite sized pieces
- 1/4 cup Onion diced
- 2 cloves Garlic minced
- 1/4 tsp Red pepper flakes
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Marinara sauce
- 2 TBSP Parmesan cheese grated
Garlic bread
- 2 slices Crusty bread toasted
- 1 TBSP Butter
- 2 clove Garlic minced
Lemon Spritzer
- 24 oz Sparkling water cold
- 6 slices Lemon
Instructions
- Place the spring mix in a bowl with cucumber and tomatoes on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together the ingredients for the vinaigrette, then set aside.
- Bring a pot of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta.
- Meanwhile, heat oil in a large skillet over medium heat. Saute the chicken until nicely golden brown on all sides. Add in the onion; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Stir in the marinara sauce, bring to a simmer, stirring occasionally, until hot. Toss the sauce with spaghetti. Sprinkle with parmesan.
- Toast the bread. Spread with butter and evenly distribute the minced garlic.
- Dress the salad.
- Mix the sparkling water and lemon together. Serve over ice if desired.
- Serve the pasta with bread, salad, and sprtizer.
Nutrition
Calories: 883kcal | Carbohydrates: 97g | Protein: 47g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1364mg | Potassium: 1711mg | Fiber: 8g | Sugar: 14g | Vitamin A: 8053IU | Vitamin C: 49mg | Calcium: 261mg | Iron: 7mg
Chicken Spaghetti
Ingredients
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 4 Grape tomatoes halved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Pasta
- 4 oz Spaghetti
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless diced into bite sized pieces
- 1/4 cup Onion diced
- 2 cloves Garlic minced
- 1/4 tsp Red pepper flakes
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Marinara sauce
- 2 TBSP Parmesan cheese grated
Garlic bread
- 2 slices Crusty bread toasted
- 1 TBSP Butter
- 2 clove Garlic minced
Lemon Spritzer
- 24 oz Sparkling water cold
- 6 slices Lemon
Instructions
- Place the spring mix in a bowl with cucumber and tomatoes on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together the ingredients for the vinaigrette, then set aside.
- Bring a pot of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta.
- Meanwhile, heat oil in a large skillet over medium heat. Saute the chicken until nicely golden brown on all sides. Add in the onion; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Stir in the marinara sauce, bring to a simmer, stirring occasionally, until hot. Toss the sauce with spaghetti. Sprinkle with parmesan.
- Toast the bread. Spread with butter and evenly distribute the minced garlic.
- Dress the salad.
- Mix the sparkling water and lemon together. Serve over ice if desired.
- Serve the pasta with bread, salad, and sprtizer.
Nutrition
Calories: 883kcalCarbohydrates: 97gProtein: 47gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 124mgSodium: 1364mgPotassium: 1711mgFiber: 8gSugar: 14gVitamin A: 8053IUVitamin C: 49mgCalcium: 261mgIron: 7mg
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