SPAGHETTI CHICKEN PASTA
381.5
Ingredients:
- 150g White Meat Minced (Chicken Breast/ Turkey Breast/ Lean Pork)
- 50g (raw weight) Slendier Spaghetti
- 1 teaspoon extra-virgin olive oil (7g)
- 30g onion diced
- 150g Zucchini
- 1 clove garlic minced
- 1/2 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 50ml water plus more as needed
- 1 tablespoon salsa
- 2 tablespoon tomato sauce
- 40g low-fat cheddar cheese
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to package directions and set aside.
- Heat olive oil over medium-high heat in a large, deep skillet with a lid. Once the oil is hot but not yet smoking, add the ground chicken, onion, and zucchini. Brown the meat, breaking it apart with a spoon until it is fully cooked through and the onions are translucent for about 8 minutes.
- Add the garlic, chilli powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant about 30 seconds. Add the water, salsa, and tomato sauce.
- Reduce the heat to medium-low, then cover the pan and cook for 5 minutes more.
- Finally, remove the pan from the heat and add the spaghetti, then stir in the cheese. Serve warm in a bowl.
Nutrition Facts:
- Calories: 381.5 Cal
- Protein: 47.2g
- Carbs: 15.7g
- Fat: 15.3g
