How to Cook Spaghetti with Chicken and Vegetables

Ingredients (Serves 2-3)

• 200 g spaghetti

• 2 chicken breasts, cut into bite-sized pieces

• 1 medium carrot, sliced thinly

• 1 bell pepper (red or yellow), sliced

• 1 small zucchini, sliced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried oregano or Italian seasoning

• 2 tablespoons grated Parmesan cheese (optional)

• Fresh parsley for garnish (optional)

1. Cook the spaghetti

• Bring a large pot of salted water to a boil.

• Add the spaghetti and cook according to package instructions (usually 8–10 minutes) until al dente.

• Drain and set aside, reserving a little pasta water.

2. Cook the chicken

• In a large pan, heat 1 tablespoon of olive oil over medium heat.

• Add the chicken pieces and season with salt, pepper, and half of the oregano.

• Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through.

• Remove the chicken from the pan and set aside.

3. Sauté the vegetables

• In the same pan, add the remaining olive oil.

• Sauté onions and garlic for 1–2 minutes until fragrant.

• Add carrots, bell pepper, and zucchini. Cook for 5–6 minutes until vegetables are tender but still crisp.

• Season with a pinch of salt, pepper, and the remaining oregano.

4. Combine everything

• Return the cooked chicken to the pan with vegetables.

• Add the drained spaghetti and toss everything together.

• If it feels dry, add a tablespoon of reserved pasta water for a smoother texture.