Throw-Together Shredded Chicken Veggie Spaghetti

Shredded Chicken Veggie Spaghetti

Warning: There is NO Spaghetti in this Veggie Spaghetti

I giggled to myself while making this because, as you know, I love to throw in extra veggies into every dish I make. This one was inspired by what I had in the fridge (shredded chicken) and a side comment from the fiancé saying he’d love some pasta. Sure, pasta was mentioned, but you better believe I was going to switch and add as many things possible to make this a veggie-full meal.

In place of pasta, I used spiralized veggies. I used store bought rotisserie chicken (that I shredded) and my only prep was chopping up the onion and mushrooms! See, my fiancé doesn’t love mushrooms, but I know that if I chop them into small pieces and cook them down, I can get an entire cup or so into this tomato-y sauce and he’ll love it all the same! As for the spinach, it cooks down so fast, when in doubt, just throw in another handful. It won’t ruin a thing!

I have to be honest, this is barely a recipe! It’s more of a throw-together. I happened to have the rest of a rotisserie chicken left in the fridge (one of my favorite cheap and easy lunch/dinner/snack options) as well as more of the spiralized veggies I found earlier in the week. You are more than welcome to add more or different veggies! This is the version I knew would please my fiancé’s homey tastes, but also pack the nutritional punch I desired.

I love the mischievous, tricky, and triumphant feeling of sneaking in as many veggies as possible into our meals without even a side eye from the man. Mwhahaha!

I will also include an easy homemade shredded chicken if you’d rather make it yourself.

Shredded Chicken Veggie Spaghetti

Easy Shredded Chicken Veggie Spaghetti

What You’ll Need:

350g (about 12oz) spiralized veggie of choice
1 1/2 cup shredded chicken
1 onion roughly chopped
1 punnet mushrooms, chopped
4+ handfuls of Spinach
1 can diced tomato (crushed is fine)
1 tbsp crushed garlic
Salt and pepper to your liking

How To:

  1. In a large pot, bring water to a boil and add spiralized veggies. Let simmer for 10 minutes or until soft.
  2. Turn the stovetop to medium and oil a large pan.
  3. Add chopped onion and crushed garlic. Cook onions until they brown.
  4. Add chopped mushrooms. Let them soften for another 2 minutes.
  5. Throw 2-3 handfuls of spinach in and stir until it wilts.
  6. Pour the diced tomato into the pan and stir all ingredients. Add another handful or two of spinach! Why not?
  7. Drain your spiralized veggies and add them to the pan with the chicken.
  8. Stir until well incorporated. Add more spinach if you’re feeling healthy!
  9. Serve and enjoy!

Homemade Shredded Chicken Version:

  1. Pour the diced tomato, chopped onion, garlic, and chopped mushrooms into a pot.
  2. Place your chicken (about 2-3 breasts depending on size. 8-10 oz) into the
  3. tomato mixture, add about a 1/2 cup of water (if needed) to cover the breasts with a 1/2 inch or so of liquid.
  4. Bring to a boil and let simmer fo 15 minutes or so until the chicken is fully cooked.
  5. About halfway through, add your spiralized veggies so they can soften.
  6. Once the chicken is fully cooked, you can either remove it from the pot and and shred it on a cutting board, or just do it right in the pot!
  7. Add your spinach and stir until it cooks down.
  8. Add another handful of spinach, because: HEALTH.
  9. Once everything is nice and incorporated, season more to taste and voila! Serve and enjoy!

Shredded Chicken Veggie Spaghetti


Like I said, this is so easy it should barely count as a recipe. But I know when I have something like this to serve, my fiancé is getting more than enough veggies for the day! Shoutout to all the people cooking for sometimes-unadventurous eaters! I love that it encourages me to find the “delicious” in healthy eating, not just the “nutritious.”

We still have leftovers and if I do say so myself, it is super yum with a poached egg in the morning. Go for it!

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