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Chicken Spiedini Recipe

Today's chicken spiedini recipe is going to show you how to make an Italian-style poultry skewer dish with spaghetti and tomato. Let's begin.
  • cook TIME 10 mins
  • prep TIME 5 mins
  • total TIME 15 mins
Course: Main CourseCuisine: Italian
Servings: 4 servings
Calories: 480 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (20)

  • 20 oz skinless boneless chicken breast cut into strips
  • 12 oz cooked spaghetti
  • 4 oz cherry tomato cut in half lengthwise
  • 1.5 oz shredded parmesan cheese
  • 2 tsp Italian seasoning
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil divided
  • 1/2 tsp salt
  • 2 tbsp garlic minced
  • 1/4 cup unsalted chicken broth
  • 1/2 tbsp lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 2 tbsp fresh coriander roughly chopped
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley roughly chopped
  • 1/2 tsp traditional Dijon mustard

INSTRUCTIONS

1

Preheat the oven to 475°F

2

Marinate the chicken: While you wait, combine the chicken with 2 tsp Italian seasoning, 1 tbsp olive oil, 1/2 tbsp lemon juice, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp oregano in a large mixing bowl.

3

Mix well to distribute the spices evenly.

4

Assemble chicken skewers: Divide the chicken into 8 equal portions. Pierce it onto 8 bamboo skewers. Place it on a rack over a baking sheet.

5

Bake the chicken: Place the rack and baking sheet on the bottom shelf of the oven. Bake for 7 minutes.

6

Season the chicken: Remove the chicken from the oven. Sprinkle it with 2 tbsp coriander and 1/2 tsp red pepper flakes. Set aside.

7

Cook the pasta sauce: In a nonstick pan over medium heat, add 1 tbsp olive oil, 1 tbsp unsalted butter, 2 tbsp minced garlic, and sauté for 30 seconds.

8

Add 4 oz cherry tomato and stir fry for 30 seconds.

9

Then add 1/4 cup unsalted chicken broth and cook for 2 minutes.

10

Season the sauce with 1.5 oz shredded parmesan cheese and 1/2 tsp Dijon mustard.

11

Mix the pasta with the sauce: Add 12 oz cooked spaghetti to the pan and cook for 2 minutes. Turn off the heat, sprinkle with 2 tbsp fresh parsley and mix well.

12

Garnish and serve: Arrange the chicken and pasta on a plate and serve.

Nutrition

Serving: 1 serving | Calories: 480kcal | Fat 17g | Saturated Fat 6g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Cholesterol 119mg | Sodium 563mg | Potassium 717mg | Carbohydrate 37g | Fiber 3g | Sugar 2g | Protein 43g | Vitamin A 750IU | Vitamin C 11mg | Calcium 188mg | Iron 2mg