Pasta All'Arrabbiata with Crispy Chicken Strips

Name: Pasta All'Arrabbiata with Crispy Chicken Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 Carrot (~ 3.4 oz); 2 Garlic cloves (~ 0.2 oz); 1 Onion, yellow (~ 2.8 oz); 5 leaves of Basil, fresh (~ 0.1 oz); 5.3 oz Tomatoes, diced, canned; ½ cup Vegetable broth; 3.5 oz Chicken breast; 0.7 oz Parmesan cheese; 3.5 oz Linguini; 1 tsp Canola oil; 2 tsp Olive oil; ½ tsp Crushed pepper; Salt; Black pepper

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

Nutritional information:

Calories	3230 kJ (771 kcal)
Protein	46 g
Fat	23 g
Carbohydrates	89 g
Fiber	11 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 Carrot (~ 3.4 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

3

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

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
½ cup Vegetable broth

5

Cook the pasta according to the package instructions.

3.5 oz Linguini

6

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

Salt
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.