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A bright and flavorful one-pot pasta dish made with tender chicken, fresh herbs, and a zesty lemon sauce. Perfectly portioned and seasoned for a kidney-friendly diet, it's a complete meal that's both easy to make and delicious.
For 4 servings
Sauté the chicken and aromatics
Cook the pasta in one pot
Finish with lemon and herbs
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A bright and flavorful one-pot pasta dish made with tender chicken, fresh herbs, and a zesty lemon sauce. Perfectly portioned and seasoned for a kidney-friendly diet, it's a complete meal that's both easy to make and delicious.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 304.88 calories per serving with 17.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve immediately
Omit the chicken. Use 1 cup of rinsed, low-sodium canned chickpeas, added in the last 5 minutes of cooking. Note this will alter the final nutrient profile.
For extra vegetables, add 1 cup of finely chopped cabbage or red bell pepper along with the zucchini. Both are low in potassium.
Use pre-cooked, low-sodium chicken strips. Add them during the last 3-4 minutes of the pasta cooking time to heat through.
Provides a limited amount of high-quality protein from chicken, which is important for maintaining muscle mass without overburdening the kidneys.
Uses low-sodium broth and minimal added salt to help manage blood pressure and fluid balance, key concerns in a renal diet.
Carefully selects ingredients like white pasta and low-potassium vegetables to keep phosphorus and potassium levels in a safe range for kidney patients.
Demonstrates how fresh herbs, garlic, and citrus can create a delicious and satisfying meal without relying on high-sodium seasonings.
Yes, this recipe is specifically designed for a CKD diet. It uses strictly controlled portions of protein (chicken), low-sodium broth, and refined pasta to manage protein, sodium, and phosphorus levels. The flavor comes from fresh herbs and lemon instead of salt.
Each 1-cup serving contains approximately 350-400 calories, making it a well-balanced meal. The calories come from the pasta, chicken, and olive oil.
Yes, you can substitute zucchini with other low-potassium vegetables like finely chopped cabbage, red bell peppers, or cucumber (added at the end for crunch).
Managing sodium intake is critical for kidney health and blood pressure control. This recipe relies on garlic, fresh herbs, and lemon to provide a bright, savory flavor without needing much salt.