Pasta All'Arrabbiata with Crispy Chicken Strips

Pasta All'Arrabbiata with Crispy Chicken Strips

Enjoy our recipe Pasta All'Arrabbiata with Crispy Chicken Strips by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3230 kJ (771 kcal)
Protein46 g
Fat23 g
Carbohydrates89 g
Fiber11 g

Utensils:

chef's knife, non-stick frying pan, cutting board, cooking spoon, spatula, grater, Spoon, pot, immersion blender

Recipe instructions:

1

Finely chop the onion, carrot and garlic. Set the garlic aside.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 2 Garlic cloves (~ 0.2 oz)
    2 Garlic cloves (~ 0.2 oz)
2

Heat the olive oil in a pot over medium heat. Fry the carrots and onions until the onions turn translucent.

  • 2 tsp Olive oil
    2 tsp Olive oil
3

Add the garlic and crushed pepper and fry for approx. 1-2 minutes.

  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
4

Add the chopped tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes. Stir occasionally.

  • 5.3 oz Tomatoes, diced, canned
    5.3 oz Tomatoes, diced, canned
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
5

Cook the pasta according to the package instructions.

  • 3.5 oz Linguini
    3.5 oz Linguini
6

Blend the tomato sauce with an immersion blender. Season with salt and pepper.

  • Salt
    Salt
  • Black pepper
    Black pepper
7

Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken pieces until golden brown. Make sure the chicken is fully cooked.

  • 3.5 oz Chicken breast
    3.5 oz Chicken breast
  • 1 tsp Canola oil
    1 tsp Canola oil
8

Grate the Parmesan. Serve the pasta with tomato sauce and chicken and top with the Parmesan and basil.

  • 0.7 oz Parmesan cheese
    0.7 oz Parmesan cheese
  • 5 leaves of Basil, fresh (~ 0.1 oz)
    5 leaves of Basil, fresh (~ 0.1 oz)
9

Enjoy your meal!