Chicken-Veggie Spaghetti


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A hearty, healthy meal that everyone will enjoy.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • 6 boneless, skinless chicken thighs
  • 2 Tbs. olive oil
  • 1 Tbs. minced garlic
  • 1 Tbs Italian seasoning
  • 2 sm. zucchini
  • 1 eggplant
  • 1 lg. yellow onion
  • 1 1/2 C. sliced mushrooms
  • salt and pepper to taste
  • 1 jar marinara or spaghetti sauce
  • 1 box spaghetti
  • Parmesan cheese

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Clean chicken thighs and pat dry. Dice chicken into bite-sized pieces. Add salt and pepper to taste. In a large heated skillet, pour 1 Tbs. olive oil. Add minced garlic, Italian seasoning and chicken. Cook spaghetti as directed on box. Cut zucchini into 1/2-inch rounds. Peel and dice eggplant into bite-sized pieces. Chop onion and slice mushrooms. When chicken is almost done, remove and set aside. Add 1 Tbs. olive oil to skillet. Saute zucchini and eggplant until fork tender. Add onion and mushrooms and cook until onions are translucent and mushrooms are lightly browned. Add chicken. Pour marinara sauce and 1/4 jar of water in skillet. Heat to boiling, reduce heat, cover and simmer 10 minutes. Drain spaghetti when done. Pour sauce over spaghetti, sprinkle Parmesan cheese and serve.

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