This hearty chicken, vegetable and pasta dish is low in fat and carbs, high in taste. Quick, healthy and easy to prepare, a perfect recipe for any night of the week especially with spring schedules. Change up the recipe and serve with a multi-grain pasta and substitute spinach with baby kale for added nutrition.

Chicken, mushrooms, spinach with bucatini

Serves 4


1 lb. bucatini pasta

8 oz. can tomato sauce

4 boneless natural-raised chicken cutlets

2 tbsp. extra-virgin olive oil

2 cloves garlic, smashed

1/2 cup chopped sweet onion

8-10 fresh basil leaves

1 cup quartered organic white mushrooms

2 cups fresh baby spinach

Salt and freshly ground pepper

Asiago cheese


Add 1 tbsp. olive oil to skillet over medium heat, add onion and cook until translucent, stirring frequently. Add garlic and cook for 1 minute. Add the remaining olive oil, chicken and cook turning once until lightly browned. Add mushrooms, tomatoes, basil and spinach; cover skillet, lower heat to medium-low and cook until chicken is cooked through. Season lightly with salt and pepper.

Meanwhile, cook pasta according to package al dente (firm to the bite); approximately 11-12 minutes in a pot of lightly salted water. Drain pasta, reserving 1/2 cup of water. Add cooked bucatini to skillet; stir gently to combine. Add 1 tablespoon at a time of pasta water if dish has thickened.


To serve: Twirl pasta around a large fork and place in the center of a plate; add a spoonful of sauce with tomatoes, mushrooms and spinach; top with a chicken cutlet.

Garnish with a fresh grating cheese.