Low-Fat Chicken With Spaghetti
A light and flavorful chicken and spaghetti dish featuring tender baked chicken topped with spaghetti sauce and melted cheese, perfect for a comforting yet healthy meal.
Ingredients
Instructions
- Skin and debone the chicken breasts.
- Roll the chicken breasts in flour and spray with nonstick Pam on both sides.
- Broil the chicken until browned.
- Place the chicken in a baking dish and cover with spaghetti sauce.
- Bake at 450°F until bubbly.
- Turn off the oven and place cheese slices on the chicken.
- Leave in the hot oven until the cheese melts.
- Cook spaghetti noodles as directed on the box.
- Serve the chicken over the cooked spaghetti.
Tips & Substitutions
For a lower-carb option, try substituting spaghetti noodles with zucchini noodles or spaghetti squash. Ensure the chicken is cooked through by using a meat thermometer; it should reach 165°F. If you prefer a richer flavor, consider adding Italian herbs like oregano or basil to the sauce. For a creamier texture, you can mix in a bit of low-fat cream cheese with the sauce.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh garden salad for a balanced meal. A sprinkle of grated Parmesan cheese over the top adds extra flavor. This dish pairs beautifully with a slice of garlic bread or a light white wine, enhancing the overall dining experience. For more ideas, browse other American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and spaghetti in a microwave-safe dish and cover it with a damp paper towel to retain moisture. Heat in short intervals until warmed through, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken With Spaghetti contains roughly 493 calories, with 5g protein, 104g carbohydrates, and 6g fat. It is a good source of iron (15% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 555mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese instead of farmer cheese?
Yes, you can substitute farmer cheese with mozzarella or provolone for a different flavor profile. Both cheeses melt well and will give a deliciously creamy texture. If you're looking for a stronger flavor, consider using feta or goat cheese, but note that they will alter the dish's overall taste.
Is there a way to make this recipe gluten-free?
Absolutely! To make this dish gluten-free, simply swap out the spaghetti noodles for gluten-free pasta. Additionally, ensure that the flour used for rolling the chicken is a gluten-free blend. Most store-bought spaghetti sauces are gluten-free, but always check the labels to confirm.
How can I add more vegetables to this recipe?
You can easily incorporate more vegetables by adding sautéed bell peppers, onions, or mushrooms to the baking dish with the chicken and sauce. Broccoli or spinach can also be stirred into the spaghetti during cooking for added nutrition. This not only enhances the dish but also makes it more colorful and appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).