Chicken and Broccoli Pasta

Turn up the flavor with this kidney-friendly pasta dish that’s as colorful as a fiesta and as comforting as your favorite blanket. Rigatoni (or any pasta that twirls your fork) is the stage for tender chicken breast, garlicky goodness, and a rainbow of veggies—broccoli, red peppers, and zesty green onions. A dash of ground basil and a hint of cayenne spice things up just enough to keep it interesting. Add a splash of white wine and savory low-sodium chicken broth to tie it all together in a sauce that’s light, flavorful, and oh-so-easy.

Perfect for a weeknight dinner or a “wow, you made this?” moment with friends. Bonus: it’s kidney-approved!

Servings: 6

Ingredients
3 cups cooked pasta (any shape will work, we used Rigatoni)
8 ounces chicken breast
2 cloves garlic
1/4 cup olive oil
1-1/2 cups chopped broccoli (frozen)
1/2 cup chopped green onions
1 cup chopped red pepper
1 teaspoon ground basil
1/4 teaspoon cayenne pepper
3/4 cup white wine
1 cup low sodium chicken broth (or homemade without salt)

Directions
1. Sauté garlic in oil in large skillet.
2. Add chicken breast cut into small strips and brown.
3. Add remaining ingredients and simmer for 15 minutes.
4. Toss with cooked bow-tie pasta and serve immediately.

Nutrient Information