RECIPE :: Diabetes Friendly Garlic Chicken and Veggie Pasta

by | Nov 4, 2017


The average serving of pasta has about 40-50g of carbohydrate, making it not the greatest option for people with diabetes who need to watch their carbohydrate intake.NuPasta is high in glucomannan, a water soluble, high in soluble fibre from the konjac plant that can help lower blood sugar, LDL “lousy” cholesterol and regulate bowel movements.

Instead of 40-50g of carbohydrate found in traditional wheat pasta, one serving has 6 g of carbohydrate. For many, people living with diabetes, this is a great way to enjoy pasta again.

I balanced the recipe with olive oil, lots of vegetables and lean chicken as the protein for a delicious and diabetes friendly pasta dish. Yes, you can enjoy pasta again! If you do not have diabetes, but know someone that does, be sure to share this recipe with them. Diabetes affects 11 million Canadians. Chances are, diabetes affects you or someone you know.

If you want to have a bit more fun, grate parmesan cheese on top (the real stuff, NOT the powdered kind)!

This recipe also works great for meal prepping. Cool quickly and pack into containers for the week!

RECIPE :: Diabetes Friendly Garlic Chicken and Veggie Pasta 1


4 tablespoons olive oil, divided
1 pound chicken breast, diced
2 carrots, sliced
2 zucchini, sliced
4 cups kale. chopped
2 cloves garlic, minced
3 packages NuPasta spaghetti, linguine or fettuccine (210 g), rinsed as per package instructions
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
3/4 teaspoon pepper, divided (1/4 teaspoon, ½ teaspoon).


1. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
2. Add in diced chicken breast, followed by 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
3. Add carrots to skillet and sauté for 2-3 minutes until tender.
4. Add in zucchini and sauté for an additional minute until they become slightly translucent.
5. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
6. Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. Be sure to add the garlic in the centre of the skillet, where there is most heat.
7. Add in NuPasta and chicken, followed by 1 teaspoon oregano. Mix until evenly incorporated. Remove skillet from heat.
8. If using for your weekday meal prep, allow pasta to cool for about 15 minutes before filling the containers. Refrigerate up to 4 days.
9. Or serve immediately for a family dinner.


Watch the Interview on Diabetes Management Below

Note: Be sure to speak to your doctor or registered dietitian to see if konjac pasta or this recipe is right for you! This post is sponsored by NuPasta Canada. Sponsored posts helps NutritionArtist give you relevant, interesting and creative content.  All opinions are my own and are genuine. 


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Hi, I’m Michelle!

I’m a media nutrition expert, registered dietitian and Asian food and culture content creator based in Hamilton, ON, Canada.


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