Low-Calorie Chicken Breast Pasta

A lean and comforting low-calorie pasta featuring homemade chicken mince, aromatic carrots and onions, and a rich, savory tomato sauce.

Ingredients

• 200 g chicken breast
• 100 g spaghetti
• 1 carrot
• 1 onion
• 2 fresh tomatoes
• 1 pouch tomato paste
• 1 tbsp cooking wine
• 1 tsp ground pepper
• 1 tsp cooking oil
• 1 cup water

Instructions

1. 1Place chicken in food processor

   

   Place the raw chicken breast pieces into the food processor bowl to prepare them for mincing.

   Tip: Ensure the pieces are evenly distributed around the blade for a uniform mince.
2. 2Grind the Chicken

   

   Secure the lid of the food processor and process the chicken breast until it is ground into a fine mince.

   Tip: Ensure the lid is locked properly before turning on the food processor.
3. 3Marinate the Minced Chicken

   

   Pour cooking wine and sprinkle ground pepper directly into the bowl containing the minced chicken, then mix well by hand and let it marinate for 10 minutes to absorb the flavors.

   Tip: Allow the chicken to marinate for at least 10 minutes to absorb the flavors before cooking.
4. 4Chop vegetables in processor

   

   Place the cut carrots and onions into the food processor and pulse until they are broken down into small, uniform pieces.

   Tip: Cut the vegetables into rough chunks beforehand so they process evenly.
5. 5Heat oil in a pot

   

   Place a clean pot on the stovetop and spray or pour a small amount of oil into it, preparing to heat the surface.

   Tip: Heat the oil over medium heat before adding your aromatics to prevent sticking.
6. 6Stir-fry carrots and onions

   

   Transfer the finely chopped carrots and onions from the container into the heated pot, and stir-fry them for a moment until fragrant.

   Tip: Stir continuously to ensure the vegetable pieces soften evenly without burning.
7. 7Stir-fry Carrots, Onions, and Chicken

   

   Transfer the finely chopped carrots and onions into the heated pot to stir-fry until fragrant, then add the marinated chicken mince and continue cooking until browned.

   Tip: Use chopsticks to break up the chicken mince so it mixes evenly with the vegetables.
8. 8Grind Carrots and Onions

   

   Place the chopped carrots and red onions into a clean food processor bowl and pulse them to grind them into small pieces.

   Tip: Cut the vegetables into manageable chunks before putting them in the processor for a uniform grind.
9. 9Add Fresh Tomato Slices

   

   Add fresh tomato slices directly into the pan and stir them thoroughly into the cooked chicken and vegetable mixture.

   Tip: Slice the tomatoes evenly so they break down smoothly during simmering.
10. 10Add Water and Tomato Paste

    

    Pour water and add a pouch of tomato paste into the pot to build the rich sauce base.

    Tip: Mix the tomato paste well with the water to ensure an even consistency across the sauce.
11. 11Simmer the Sauce

    

    Cover the pot securely with a lid and let the tomato and chicken sauce simmer over low heat.

    Tip: Simmering on low heat allows the flavors to meld together and deepens the tomato taste.
12. 12Add spaghetti noodles

    

    Dry spaghetti noodles are placed directly into the simmering tomato and chicken sauce mixture in the pot.

    Tip: Make sure there is enough liquid in the pot so the noodles can soften and cook evenly in the sauce.
13. 13Stir and cover the pasta

    

    Use chopsticks to gently stir the pasta into the sauce to help it submerge, then cover the pot to allow the noodles to continue cooking.

    Tip: Stirring helps prevent the noodles from clumping together as they soften.
14. 14Reduce and thicken the sauce

    

    Continue boiling the pasta and sauce mixture over high heat, stirring constantly to prevent sticking and to help the sauce thicken into a rich coating.

    Tip: Stir continuously while reducing over high heat so the bottom doesnt burn and the sauce clings evenly to the noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions