Chicken Penne Arrabbiata Pasta
This Chicken Penne Arrabiata Pasta recipe is a delicious and low-oil option that is perfect for weight loss. It is gluten-free and dairy-free, making it suitable for people with allergies or dietary restrictions. This recipe is also rich in protein, thanks to the chicken, and the use of whole-grain pasta makes it a great source of fiber, which keeps you full for longer. The spicy arrabiata sauce adds a delicious kick to the pasta, making it a flavorful and satisfying meal
Allergen Information: Contains Gluten Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
214 kcal
Protein
19 g
Carbs
18 g
Fat
7 g
Fiber
3 g
Ingredients
Boneless, skinless Chicken Breast
150 gm (150g)
Chopped Onion
1 small cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Tomato
1 cup (200g)
Chilli flakes
1 tsp (2g)
Dried Oregano
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh basil leaves (Chopped)
1 tbsp (5g)
Pasta, Penne Raw
0.25 cup (50g)
Instructions
Preparation
1. Fill a large pot with water and bring it to a boil over high heat.
Add the penne pasta to the boiling water and stir occasionally, making sure that the pasta does not stick to the bottom of the pot.
Cook the pasta until it is al dente. This usually takes around 10-12 minutes.
Once the pasta is cooked, drain the water and use. Keep aside.
Cooking Steps
Heat the olive oil in a pan over medium heat. Add the diced chicken breast and cook until it is browned on all sides, for about 5-7 minutes.
Add the finely chopped onion and chopped garlic to the pan. Cook until the onion is translucent, for about 2-3 minutes.
Add the chopped tomatoes, red chili flakes, dried oregano, and salt to taste. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 10-15 minutes until the sauce thickens.
Add the cooked penne pasta to the pan and mix well until the pasta is coated in the sauce.
Garnish with fresh basil leaves and serve hot.