Chicken spaghetti with bell peppers + maltodextrin?


Need a quick weeknight dinner idea that combines protein, veggies, and full flavor?  This might be your answer.  I’ve been making this dish for a few years now, but this was my first time with whole wheat spaghetti AND I had a free sample of Not Chick’n, which is basically vegan chicken bouillon.  When I use chicken bouillon, I’ve been trying to use the low sodium, organic, limited ingredient version, which tastes no different than standard bouillon (side note: any bouillon you prefer can be used in this recipe!), so I was interested to see what a vegan bouillon could taste like.  Turns out, it also tastes just like regular chicken bouillon!  While I would like to report that it is nutritionally better for you, it is actually higher in sodium, total fat, and saturated fat.  Boo hoo!  To it’s benefit, Not Chick’n has zero cholesterol, zero carbs, is gluten free, and boasts only 7 natural ingredients, which is almost unheard of for bouillon cubes.

One ingredient I did have to look up in Not Chick’n is maltodextrin, it was the only unrecognizable ingredient on the label.  Have you seen it on labels before?  I found that it’s apparently a pretty common filler/thickener in processed foods like candy, cereals, pudding, and salad dressing.  The name and purpose sound rather “unreal,” but maltodextrin is actually processed from rice, corn, potato starch, barley.  I still wouldn’t eat foods with maltodextrin at every meal, but everything in moderation, right?

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Servings: 2


  • 1 large boneless skinless chicken breast I prefer hormone/antibiotic free, free range
  • 2 sliced bell peppers any color (I had red, green, and orange on hand already, so I used a combo of all)
  • About 3/4 of a 16 oz pack of whole wheat spaghetti noodles
  • 2 chicken bouillon cubes
  • 1 tbsp unrefined coconut oil
  • Salt and Pepper


  • Begin by boiling 5 cups of water. Once hot, add both chicken bouillon cubes and mix until dissolved. Once boiling, add spaghetti (do not drain liquid).
  • In a separate skillet, heat a tablespoon of coconut oil on medium heat. Season chicken breast with salt and pepper, then cook to about 75% doneness. Dice the chicken breast into cubes.
  • Add red and green bell peppers to the chicken skillet and continue cooking. Pour about 3/4 cup of liquid from the spaghetti into the chicken/bell peppers. Cook for about 5 minutes, or until peppers have softened.
  • To finish, drain “most” of the liquid from the spaghetti pot, then pour the rest over the chicken/bell peppers. Let the dish cook together for about 2 minutes on low heat as you blend everything together.
  • Finish by separating into two bowls, and voila!