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Whole-Wheat Pasta with Chicken and Vegetables
Bowl of pasta salad with vegetables and chicken
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(55 rated)

This healthy pasta is bursting with fresh veggies and lean protein. It will satisfy your carb cravings, provide a variety of vitamins and nutrients ... and it will fill you up without weighing you down.

Swap option: Add even more veggie power! After adding the olive oil to your skillet, throw in some chopped leaks or stir a handful of arugula into the pasta before serving.

Nutrition facts: 515 calories, 19 grams fat (3 grams saturated), 39 grams protein, 56 grams carbohydrates, 10 grams sugar, 10 grams fiber, 798 milligrams sodium per serving


    • 4 ounces whole-wheat penne pasta (about 2/3 cup)
    • 2 tablespoons olive oil
    • 3 cups cubed eggplant
    • Kosher salt
    • 2 cups cubed zucchini
    • 1 cup grape tomatoes, halved
    • 2 cloves garlic, minced
    • 6 ounces cooked chicken breast, sliced
    • Freshly ground black pepper
    • Fresh or dried basil


1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, reserve 2/3 cup of the pasta cooking water, then drain.

2. While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the eggplant and 4 pinches of salt. Cook, stirring, until golden, 4 to 5 minutes. Add the zucchini and 4 pinches of salt. Cook, stirring, until golden, 6 minutes. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften, 2 minutes.

3. Add the chicken, reserved pasta water and pasta. Cook over high heat, stirring, for 3 minutes. Season with pepper and 4 pinches of salt. Garnish with basil.

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