Brown whole wheat spaghetti.. a recipe that's delicious and healthy too, so you can enjoy a larger portion of spaghetti with a clear conscience.. here is how to make it with chicken and vegetables.

Ingredients:

Long brown spaghetti pasta 2 chicken breast slices 1 small sweet red pepper 1 onion Chicken seasoning Salt Olive oil 1 teaspoon soy sauce 1 tablespoon red pesto sauce, low-fat, ready-made or prepared in advance* red pesto A few green onions, for garnish

Preparation Method:

Boil the spaghetti according to the instructions on the package, then drain it and set it aside, reserving only a little of the cooking water. Cut the chicken into cubes, season with salt and chicken seasoning, then sauté in olive oil in a pan until cooked through. Remove from the pan and set aside. In the same pan, sauté the onion cut into strips or wedges. When the onion softens, add the diced red pepper. You can add more types of chopped vegetables at this stage, as desired. Stir the ingredients until cooked, without over-stirring so the vegetables do not wilt and melt. Add the chicken back over the vegetables and add 1 tablespoon of red pesto. Add a little of the spaghetti broth, meaning the cooking water. Let it boil for a few minutes, then add the pre-boiled spaghetti with 1 teaspoon soy sauce. Stir and leave the spaghetti to boil for a few more minutes until the flavors come together, then turn off the heat. Garnish with chopped green onions, or as desired. Note: red pesto, or red pesto sauce, is one of the sauces of Italian cuisine. It consists of sun-dried tomatoes, dried sweet peppers, garlic, basil, Parmesan cheese, pine nuts, and olive oil (in varying amounts). This healthy dish was made by a friend and chef from the Shou Tabkhin El Yom website:

Rana Jarkas

Click on Rana's name to visit her profile page on our site and enjoy all her recipes.

To make Baked Chicken and Potatoes from Rana, click on the link

Click on the link to make Easy Chicken Sandwich

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Whole Wheat Spaghetti with Vegetables and Chicken

Prep checklist

Cooking notes