Spaghetti With Chicken, Tomato, and Mushrooms
Prep time: 30 minutes
What you need:
- 12 oz. whole-wheat spaghetti
- 12 oz. 99% fat-free boneless skinless chicken breasts
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 c. baby portabella mushrooms, rinsed
- 6 plum tomatoes, diced
- Salt and pepper to taste (optional)
- Fresh basil leaves (or 1/2 tbsp. dried basil)
What to do:
- Cook the spaghetti and chicken according to their package instructions.
- Drain the spaghetti and set aside. When cool, cut the chicken into bite-size pieces.
- In the same pot the spaghetti was cooked in, heat the oil over medium heat and add the onion and mushrooms. Cook, stirring occasionally, until the onions and mushrooms are soft.
- Put the cooked pasta back into the pot with the onions and mushrooms.
- Add the diced tomatoes and chicken.
- Toss well and season with salt and pepper to taste.
- To serve, place pasta on plates and top with basil.
Nutritional analysis (per serving):
- 480 calories
- 34g protein
- 10g fat
- 1.5g sat. fat
- 71g carbohydrate
- 12g fiber
- 50mg cholesterol
- 15mg sodium
- 4g sugars
Serving size: About 1-1/2 cups
This recipe has important nutrients for mom and baby, including:
Vitamin B12 plays an important role in the formation of a baby’s red blood cells, as well as brain development and function. Vitamin B12 is only found in animal products like meat and eggs so it’s important to speak with your doctor about taking a B12 supplement during your pregnancy and while breastfeeding if you’re vegetarian and don’t plan to eat animal products. Good sources of vitamin B12 include lean meats, poultry, and fish, and fat-free and low-fat milk.