Ingredients
Scale
- 8 oz gluten-free spaghetti (I use Jovial brown rice spaghetti)
- 1 lb chicken breast, cubed
- Salt and pepper
- 1 cup mixed vegetables (I use shredded carrots and peas)
- 2 tbsp green onion, chopped
For the sauce
- 2 cups chicken broth
- 1 cup coconut aminos
- 2 tsp rice vinegar
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 tbsp honey
Instructions
- Preheat the oven to 400 F and grease a 9×13” baking dish well with avocado oil spray.
- Add the uncooked spaghetti to the baking dish (avoid breaking the spaghetti). Top with the uncooked chicken breast and season with salt and pepper. Add the mixed vegetables.
- Add the chicken broth, coconut aminos, rice vinegar, garlic, ginger, and honey to the baking dish. Lightly mix to combine.
- Cover the baking dish and transfer to the oven. Bake for 15 minutes. Remove from the oven and carefully mix to prevent the pasta from sticking. Return to the oven and cover for another 15 minutes. Remove from the oven again, tossing again and rotating the pasta. Return to the oven for another 10 minutes. Remove the cover and check the noodles for doneness. Bake for another 5 minutes, uncovered to crisp the chicken and vegetables. Check the chicken for doneness, the temperature should be 165F.
- Remove the baking dish from the oven and mix well to fully combine and allow the sauce to thicken further. The starch in the pasta will thicken the sauce as you stir.
- Serve the noodles fresh and top with green onion to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Method: Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 489
- Fat: 4.3g
- Carbohydrates: 76.1g
- Fiber: 3.4g
- Protein: 34.7g