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Balanced main dish rich in protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken Vegetable Spaghetti (250 g) has 325 calories. That works out to 130 calories per 100 g. It contains 41.3 g of carbs, 21.3 g of protein, 8 g of fat and 5.3 g of fiber. Its 5.3 mg of B3 covers 33% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
325
KCAL / 250G
Carbs
41.3g
· 15% DV
Protein
21.3g
· 43% DV
Fat
8g
· 10% DV
Fiber
5.3g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 26% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 325 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 1.75 g | 9% |
| Trans fat | 0.03 g | |
| Sodium | 300 mg | 13% |
| Total carbohydrate | 41.3 g | 15% |
| Fiber | 5.3 g | 19% |
| Protein | 21.3 g | 43% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 325 kcal |
| 100 g | 100 g | 130 kcal |
| 1 piece (mini) | 100 g | 130 kcal |
| 1 serving (extra small) | 120 g | 156 kcal |
| 1 serving (small) | 180 g | 234 kcal |
| 1 serving (large) | 350 g | 455 kcal |
| 1 serving (extra large) | 400 g | 520 kcal |
| 1 bottle (jumbo) | 500 g | 650 kcal |
Calculated from 130 calories per 100 g.
Cook the spaghetti separately while you sauté bite-sized chicken pieces until fully cooked. Add chopped vegetables, cook until tender but still slightly firm, then toss everything with the drained pasta and a little pasta water or sauce.
Bell peppers, mushrooms, zucchini, carrots, and spinach all work well in Chicken Vegetable Spaghetti. Cut firm vegetables small so they cook evenly, and add quick-wilting spinach near the end to keep it from becoming soggy.
A light tomato or garlic-and-olive-oil sauce suits Chicken Vegetable Spaghetti well. Both let the chicken and vegetables remain distinct; loosen the sauce with a splash of pasta water so it coats the strands evenly.
Yes, you can make Chicken Vegetable Spaghetti in one pan, though the pasta may cook less evenly than when boiled separately. Brown the chicken and vegetables first, then add liquid and spaghetti, stirring often as it cooks.
Cook the chicken pieces just until they are fully done, then avoid leaving them in a hot pan while the vegetables and pasta finish. Cutting the chicken into evenly sized pieces also helps it cook without drying out.
Yes, cooked leftover chicken works well in Chicken Vegetable Spaghetti. Sauté the vegetables and prepare the pasta first, then stir in shredded or chopped chicken near the end, heating it through without cooking it for too long.
Chicken Vegetable Spaghetti keeps for a few days in a sealed container in the refrigerator. Refrigerate it promptly after cooking, and discard it if its smell or appearance changes rather than tasting it to check.
Yes, Chicken Vegetable Spaghetti can be frozen in airtight, portion-sized containers. The pasta and vegetables may soften after thawing, so slightly firm vegetables work best; reheat the dish with a small splash of water or sauce.
Serve Chicken Vegetable Spaghetti with a green salad, roasted vegetables, or crusty bread. Since the dish already includes pasta, chicken, and vegetables, a simple side keeps the meal from feeling too heavy.
Yes, Chicken Vegetable Spaghetti can be made creamy by stirring cream or a little cream cheese into the cooked chicken and vegetables. Warm the sauce gently, then toss in the pasta; boiling it hard can make the sauce split.
Vitamins
B3
5.25mg · 33% DV
B6
0.4mg · 24% DV
B1
0.28mg · 23% DV
B5
1.13mg · 23% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
195mg · 28% DV
Copper
0.18mg · 20% DV
Manganese
0.33mg · 14% DV
Potassium ⭐
450mg · 13% DV
Sodium
300mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 325 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chicken Vegetable Spaghetti brings cooked spaghetti together with chicken and vegetables for a filling, adaptable main dish. It is not tied to one particular regional recipe: it draws on the familiar Italian-style pasta format, while the choice of vegetables and seasoning can vary from kitchen to kitchen.
The tender pasta, savoury chicken and vegetables make it an easy lunch or dinner, served on its own or with a simple salad. It also works well for meal prep, since leftovers can be reheated for another meal. It provides protein and fibre as part of a balanced plate, though the amount of vegetables and added oil depends on the recipe. For a lighter version, add extra vegetables and keep the oil modest.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.75g
MONOUNSATURATED
2.75g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.