Chicken Spaghetti







A recipe from the cuisine, allowed in a diet.

Just another spaghetti dish, you'd say? Only this time we've mixed the pasta with a rich veggie sauce made with onion, garlic, carrot, celery, and tomatoes. We've brought in the chicken breast cooked in white wine together with garlic and shallot. Simple and tasty!

Nutritional Chart

Calories: 374 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 19 g
  • 19 g
  • 34 g

Ingredients Needed for Chicken Spaghetti

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 smaller carrot, diced
½ small celery root, diced
1 cup canned tomatoes
5 ounces of spaghetti
1 tablespoon vegetable oil
6 ounces of chicken breast, cubed
1 shallot, chopped
2 garlic cloves, crushed
½ cup white wine
1 bay leaf
2 tablespoons of parmesan

How to Make Chicken Spaghetti

  1. Heat the vegetable oil in a saucepan over low heat, add the onion, garlic, carrot, celery and canned tomatoes. Season with salt and pepper. Stir and cook for a few minutes. Remove from heat.
  2. Fill a cooking pot halfway with water and heat it over medium heat. Add some salt and cook the spaghetti according to the instructions on the package. Set aside.
  3. Heat the vegetable oil in a saucepan over medium heat and add the cubed chicken breast. Cook and stir until golden brown.
  4. Add the shallot and the garlic, stir and cook for another 5 minutes. Add some salt and pepper in the process, too.
  5. Pour the white wine, add the bay leaf, the tomato mixture and cook for a few more minutes or until the mixture reduces by half. Add the spaghetti and stir, cooking for another minute.
  6. Serve the chicken spaghetti with grated parmesan on top.

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