Low-calorie lunch: pasta with chicken, spinach and tomatoes

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How to cook pasta with chicken

To make this dish, you don't have to run to the store after work, because most people have all the necessary ingredients in the refrigerator. Pasta - also known as macaroni - is the most common product in Russia, because it cooks quickly, saturates well and is compatible with any sauces. To prepare pasta with chicken, you can use either spirals or cones, or standard long spaghetti.

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Chicken pasta sauce

What sauce to make for chicken pasta is entirely up to you. Italian chefs recommend combining short varieties of pasta (spirals, feathers, cones) with thick sauces containing large pieces, and long varieties (spaghetti, pappardelle, fettuccine, linguine) with homogeneous mixtures.

Try creamy or tomato-based dressings with hot spices. Over the course of a week or a month, you can change the dressings of your choice, prepare something like a delicate American Alfredo with parsley, a spicy Carbonara with egg yolk, or a spicy sauce with capers, tomato, onions and chili peppers. Believe me, family members will not be offended that you feed them pasta for so long!

Spaghetti with chicken

• Cooking time: 30-40 minutes.
• Number of servings: 5-8 persons.
• Calorie content of the dish: 200-223 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

The simplest and most familiar dish to everyone, spaghetti with chicken, has Italian roots, because all kinds of pasta came to us from there. To this day, the main associations with Italy remain pizza and classic yellow spaghetti. Recently, unusual pasta, painted in different colors, began to appear on the shelves. Safe food colors that produce rich colors help attract buyers.

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Ingredients:

• colored spaghetti – 1 pack;
• chicken fillet – 500 g;
• sour cream – 200 g;
• processed cheese – 100 g;
• parsley, dill - 1 bunch each;
• tomato paste – 3 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Boil 2-3 liters of water in a saucepan and add salt.
2. Gently spread the spaghetti in the water, stacking them like twigs for a fire. Avoid sticking.
3. Boil until tender, stirring occasionally.
4. Grate the cheese on a fine grater.
5. Cut the fillet into thin strips (about 5-7 mm), fry in sunflower oil.
6. In a container, mix tomato paste, sour cream, chopped herbs, spices and cheese. Add a little water to create a sauce that is similar to ketchup in thickness.
7. When the meat is ready, pour the mixture prepared earlier into it. Simmer until fully cooked.
8. Place the spaghetti in a neat nest in a shallow plate and place the sauce in the center. Decorate with greens.

Carbonara with seafood

Many people think that this type of pasta is prepared only from one ingredient, but this is not the case, as chefs around the world regularly experiment by adding and subtracting different products. Let's consider a recipe for Carbonara pasta not with chicken, but with seafood.

Ingredients:

• Spaghetti – 500 g;
• Bacon – 200 g;
• Shrimp – 0.5 kg;
• Hard cheese – 150 g;
• Cream 25% – 300 ml;
• Italian herbs, salt, pepper, herbs.

Cooking method:

1. Pasta Carbonara cooks quickly in about half an hour. Cut the bacon into small cubes and grate the cheese on a small grater. Take a deep saucepan and bring the cream to a boil over low heat, then add cheese and bacon and cook for 10 minutes. Meanwhile, prepare the shrimp and boil them in lightly salted water.
2. To vary their taste, add some Italian herbs to the water to improve the taste. It is also worth boiling the pasta, follow the instructions on the package. As a result, the pasta should remain slightly undercooked. Combine sauce, shrimp and pasta. Serve the dish with a few basil leaves.

Pasta with chicken breast in creamy sauce

• Cooking time: 30-40 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 180-200 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Fragrant pasta with chicken breast in creamy sauce is a real gourmet delicacy, although it is prepared from the simplest ingredients. This chicken spaghetti recipe is perfect for both a relaxed, home-cooked family dinner and a lavish holiday table. To pamper yourself and make the dish even more tender, you can add a little soft cheese or use high-fat cream.

Ingredients:

• short pasta – 400 g;
• chicken breast fillet – 500 g;
• onions – 1-2 pcs.;
• sour cream or cream – 250 g;
• mixture of Provencal herbs - to taste;
• salt, paprika - to taste.

Cooking method:

1. Rinse the thawed fillet in cool water, leave it to dry, then cut into cubes.
2. Finely chop the peeled onion and fry along with the fillet over medium heat until fully cooked (about 15-20 minutes).
3. Add salt, pepper, spices and cream. Stir, cover with a lid, and turn off the heat after boiling.
4. While the sauce is reaching, boil water and salt it. Place the pasta into the pan. Boil until tender (8-10 minutes), but so that it does not become overcooked.
5. Drain the water, rinse the pasta, and toss it with the sauce.

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In creamy garlic sauce

The garlic cream sauce gives the chicken pasta a savory yet subtle kick.

To try the culinary delight prepared according to this recipe, you will need to prepare:

• 400 g fillet;
• the same amount of spaghetti;
• 250 ml cream;
• a glass of dry white wine;
• 1.5 heads of garlic;
• a piece of butter;
• a little parsley.

The creation stages consist of performing the following algorithm of actions:

1. The sirloin is boiled, cooled slightly and divided into small pieces.
2. Spaghetti is also boiled in salted water until half cooked and drained in a colander.
3. Chopped garlic is fried in a frying pan with butter.
4. When the smell of roasted garlic becomes intense, add cream and wine to the pan.
5. Chicken pieces are placed in the sauce and simmered for about 10 minutes.
6. Pasta in creamy garlic sauce served with chopped herbs.

Spaghetti with chicken in creamy sauce

• Cooking time: 30-40 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 186-209 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Delicious, juicy spaghetti with chicken in creamy sauce can be found on the menu of any Italian restaurant. This is a classic dish of modern Italian cuisine that anyone can easily repeat in their own kitchen, because chicken and spaghetti cook quickly, give you a feeling of satiety for a long time and literally caress your taste buds. A set of Italian herbs gives the dish a special piquancy.

Ingredients:

• durum spaghetti – 450 g;
• fillet or drumsticks – 600 g;
• butter – 100 g;
• cream or milk – 200 ml;
• flour – 20 g;
• parmesan – 150 g;
• salt, spices - to taste;
• fresh basil – 30-40 g.

Cooking method:

1. Rinse the meat, sprinkle it with spices and salt, and leave it to rest.
2. Pour pasta water into the pan and add salt.
3. Heat some olive oil in a saucepan.
4. Remove the skin from the meat, cut the fillet into small pieces, roll in flour and place in another saucepan.
5. Over medium heat, fry the meat well until lightly golden brown.
6. Boil the spaghetti and drain in a colander.
7. Melt the butter separately, mix it with a spoonful of flour, fry the sauce a little, then pour the cream into it.
8. Grate the cheese, pour it into a mixture of spices, cream and flour, mix everything thoroughly.
9. Combine the two parts of the sauce and add it to the spaghetti. Garnish with basil.

Is pasta high in calories?

If the pasta is not subjected to any processing, then the calorie content varies from 300 to 400 calories per hundred grams. On each pack you can find BJUs, namely carbohydrates, fats and proteins. If you cook it, the calorie content changes. But it is important to remember that calories are counted by the dry weight of the product. It will be different for boiled pasta. In other words, first the pasta you decide to cook is weighed. And multiplied by calorie content. This is how the number will be accurate. After all, when cooked, pasta swells and becomes heavier, so its weight becomes different.

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It is impossible to accurately say the calorie content of spaghetti per 100 grams, because it is different for each manufacturer and company. So, buckwheat has 370 calories per hundred grams, but regular whole grains have 333 calories.

For example, we offer the calorie content of durum wheat pasta:

In addition, if we talk about calories, take into account the ingredients that are used to prepare the pasta. In order to accurately determine the energy value, all products are calculated separately.

Pasta with mushrooms and chicken

• Cooking time: 40-45 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 198-224 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Juicy pasta with mushrooms and chicken, unlike various carbonara recipes, is prepared from any pasta. This is a great option for a friendly feast or dinner with your loved one. The beauty of this step-by-step recipe is that the preparation process takes only 40 minutes, and half the time does not require you to be in the kitchen.

Ingredients:

• any pasta – 250 g;
• smoked chicken – 250 g;
• garlic – 2 cloves;
• mushrooms – 500 g;
• dry white wine – ½ glass;
• heavy cream – 250 ml;
• hard cheese – 30-50 g;
• olive oil - for frying;
• fresh parsley – 50 g.

Cooking method:

1. Boil the pasta in salted water until the so-called Al dente state (when the product is ready, but a little hard). Drain the water.
2. Cut the fillet into neat cubes or slices, place it in a saucepan with heated oil.
3. Chop the mushrooms into small pieces, mix with finely chopped garlic, add everything to the saucepan.
4. When the future sauce is almost ready, pour wine into it in a thin stream, stir and fry for 5 minutes.
5. Add warm cream. Simmer the sauce for another 5 minutes. Combine pasta with chicken.

Pasta with chicken fillet

• Cooking time: 30-35 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 200-236 kcal.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

When you need to prepare dinner for several people as quickly as possible, pasta with chicken fillet will help out any housewife. This affordable traditional recipe can be varied with absolutely any products - depending on availability, time of year and wishes. To add piquancy to the pasta, you can decorate the finished culinary masterpiece with thin slices of lemon and herbs.

Ingredients:

• dried chicken leg – 700 g;
• any pasta – 400 g;
• yolk – 1 piece;
• cream or sour cream – 120 ml;
• salt, spices - to taste.

Cooking method:

1. Cut the chicken into small cubes and fry over low heat.
2. Mix salt, spices, cream with yolk, heat a little and add to the meat. Simmer for 10-12 minutes.
3. Boil the pasta until half cooked, place it in a saucepan with the sauce. Bring the entire dish to readiness.

Pasta with chicken and champignons

• Cooking time: 30-40 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 160-189 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

If plain pasta as a main course doesn't excite you much, chicken and mushroom pasta is the way to go. This is an interesting recipe in which kitchen magic will transform boring products into the most delicate, aromatic Italian food. Thanks to the use of champignons, this chicken pasta will turn out to be dietary, but if you are not used to monitoring calories, you can add cheese and fatty sauces to it.

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Ingredients:

• chicken breast fillet – 400 g;
• small pasta – 400 g;
• champignons – 300 g;
• vegetable oil - for frying;
• onion – 1 pc.;
• sour cream – 200 g;
• salt, pepper, cheese - to taste.

Cooking method:

1. Boil the pasta until fully cooked, drain the water, and dry on a baking sheet or oven tray.
2. Cut the chicken into small pieces and fry in oil.
3. Separately, fry finely chopped onions and mushrooms until cooked.
4. Combine them with meat, add sour cream, spices, simmer for 10-15 minutes.
5. If you are adding cheese, now is the time to start grating it while the sauce is cooking.
6. Mix pasta with sauce and sprinkle cheese on top.

About cooking methods and their effect on calorie content

The news that the calorie content of fried pasta is higher than boiled pasta will not surprise anyone. But not everyone knows how to use methods to reduce performance.

Where the following features stand out:

• if you use additives in the form of spices during cooking, you can increase the calorie content of the product - even using broth instead of water noticeably changes the indicators in question,
• you need to look at the pack to find out the calorie content of the product - often even the shape of pasta affects the indicators (for example, cones and spaghetti from the same manufacturer have different indicators),
• adding sauces, sour cream, ketchup, mayonnaise to ready-made pasta significantly increases the energy value - often 1.5 times if there are a lot of additives in quantity,
• macaroni and cheese have 2-3 times more calories than a simply cooked product,
• The energy value of fried pasta doubles if you simply use vegetable oil.

Boiled pasta without adding oil contains approximately 115 kcal per 100 g of finished product. Eating them will not cause weight gain unless you add fatty additives to the dish.

Pasta with smoked chicken

• Cooking time: 30-35 minutes.
• Number of servings: 5-8 persons.
• Calorie content of the dish: 200-235 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Tender pasta with smoked chicken is a dish you always want to try. Even children cannot refuse this delicacy, especially if spirals or feathers of different colors are chosen as the base! Finding a package of such products today is not difficult; they are available in most supermarkets at an affordable price, and if you wish, you can make colored noodles yourself using food coloring.

Ingredients:

• cheese – 150 g;
• smoked chicken – 400 g;
• colored pasta – 400 g;
• cream – 150 ml;
• flour – 30-40 g;
• greens (onion, parsley, dill) - to taste;
• salt, spices - to taste.

Cooking method:

1. Boil the pasta until cooked, but not overcooked.
2. Cut the chicken into cubes and lightly fry.
3. In a separate saucepan, mix cream, flour, spices, heat and cook for 2-3 minutes.
4. Combine the sauce with the fillet and simmer until done.
5. Mix pasta and sauce, garnish with grated cheese and herbs.

The benefits of pasta

Fiber is the main component here, so eating pasta is good for the body. Thanks to fiber, the gastrointestinal tract begins to work better, and toxins are generally removed from the body. Of course, pasta is a high-carbohydrate product.

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Women who are losing weight try to completely abandon this product. Although it’s absolutely in vain, because they don’t increase blood sugar. In addition, it is recommended for athletes, people with high physical activity, and those losing weight. Moreover, even after they are cooked, their usefulness does not decrease, and useful macro- and microelements do not disappear anywhere.

Please note: pasta has a special state, undercooked, in which case the benefits from it will be much greater, and the feeling of fullness will last for a long time. The Italians call this undercooked pasta al dante.

Pasta with chicken and vegetables

• Cooking time: 35-45 minutes.
• Number of servings: 3-6 persons.
• Calorie content of the dish: 152-198 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Healthy, dietary and light pasta with chicken and vegetables is an excellent main course option for lunch or dinner. It successfully combines vitamins, proteins and carbohydrates necessary for weight loss, with a minimum of fats and harmful carcinogens. For lower calorie content, choose lean chicken breast fillet or skinless ham.

Ingredients:

• fillet – 300-400 g;
• short pasta – 250 g;
• garlic – 3 cloves;
• bell pepper – 1 pc.;
• tomatoes – 1 pc.;
• onion – 1 pc.;
• water or broth - 3-4 glasses;
• lemon juice – 2 tbsp. l.;
• milk – ¼ cup;
• herbs, spices to taste.

Cooking method:

1. Cut the fillet and vegetables into thin strips. Press the garlic through a press, chop the onion finer.
2. Fry the vegetables over high heat, pour milk and spices over them.
3. Boil the pasta, drain the water.
4. Combine them with vegetable sauce, pour in lemon juice, simmer for 5-9 minutes.
5. Decorate with greens.

Pasta with chicken and cheese

• Cooking time: 30-50 minutes.
• Number of servings: 5-9 persons.
• Calorie content of the dish: 228-292 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Do you prefer hearty, fatty dishes? Then pasta with chicken and cheese is your choice. It cooks quickly, looks appetizing, and is not embarrassing to serve even to guests. Believe me, no hungry gourmet can resist its delicate aroma. Much depends on the type of cheese chosen. Soft ones are best for pasta. They are easier to grate, and such cheeses melt faster.

Ingredients:

• pasta – 400 g;
• smoked or fresh chicken leg – 400 g;
• green pepper – 2 pcs.;
• cream 20% fat – 200 ml;
• garlic – 3-4 cloves;
• onion – 200 g;
• cheese – 200 g;
• Italian herbs – 1 tsp;
• salt, pepper - to taste.

Cooking method:

1. Pre-warm the cream at room temperature and mix with spices.
2. Cut the sauce ingredients into small pieces.
3. Grate the cheese to top the finished pasta.
4. Boil the pasta.
5. Fry the chicken with vegetables in a frying pan over medium heat, pour the cream into it 5-6 minutes before it is fully cooked.
6. Pour sauce over pasta, garnish with cheese and herbs.

Spicy paste

This version of the famous dish turns out to be “smoky”, as smoked chicken is used for its preparation. Both adults and children will like it.

Ingredients:

• Paolo pasta (or any other type) – 400 g;
• Smoked brisket – 1 pc.;
• Onion – 1 pc.;
• Hard cheese – 80 g;
• Cream 10% – 300 ml;
• Flour – 1.5 tbsp. spoons;
• Olive oil – 1 teaspoon;
• Parsley – 1 bunch.

Cooking method:

1. This chicken and cheese pasta will take a little longer, about 40 minutes. Boil the pasta according to the recipe that the manufacturers indicate on the package. At this time, start refueling. Peel, chop and fry the onion in olive oil.
2. When it becomes transparent, add the breast, which must first be cut into small cubes, as well as salt and pepper. Mix everything well and leave to simmer over medium heat for 5 minutes.
3. After time, add cream and stirring constantly, add flour. After 5 min. you should notice how the sauce has thickened. All that remains is to place the pasta on a plate, top with hot sauce, finely grated cheese and chopped herbs.
4. Pasta with chicken and vegetables

This recipe is used in many restaurants around the world. Compared to the recipes already discussed, this option is a little more complicated, but the result is worth it. The main thing is to follow the recommendations and do not deviate from the recipe. This quantity of products is designed for 6 servings.

Ingredients:

• Pasta – 500 g;
• Chicken fillet – 500 g;
• Carrots – 300 g;
• Broccoli – 500 g;
• Canned peas – 1 can;
• Hard cheese – 130 g;
• Butter – 30 g;
• Cream – 350 ml;
• Garlic – 3 cloves;
• Lemon juice, olive oil, spices, salt, pepper.

Cooking method:

1. Let's start with the preparatory processes. To do this, cut the breast into cubes, cut the carrots into strips, divide the broccoli into florets, chop the garlic, and grate the cheese on a small grater. To make the chicken tasty, it should be marinated. To do this, combine salt, pepper, spices and lemon juice.
2. Leave the chicken in the mixture for 15 minutes. Now prepare the sauce separately. Over medium heat, bring the cream to a boil, stirring constantly, add the cheese. When it melts, add butter, a little salt and pepper. As a result, you should have a sauce with a homogeneous consistency.
3. It's time to cook the pasta according to the instructions on the package. They should end up al dente. Meanwhile, fry the garlic in olive oil, then add the chicken and cook for 7 minutes. stirring constantly. It is very important that the chicken does not become dry. Then add broccoli, carrots and peas to it.
4. Cook them for no more than 3 minutes, as they should remain crispy. Combine vegetables with chicken, sauce and leave to simmer for 3 minutes. on low heat. All that remains is to add the paste, mix thoroughly and leave to soak for a while.

Pasta with chicken breast in tomato sauce

• Cooking time: 30-35 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 163-189 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Original, bright pasta with chicken breast in tomato sauce is made from cherry tomatoes and long spaghetti. In Russian cuisine, housewives successfully replace this type of vegetable with the usual familiar tomato or tomato paste. The choice of pasta depends on your preferences; the dish turns out equally tasty with both long and short wheat products.

Ingredients:

• chicken breast – 1 pc.;
• tomatoes or tomato paste – 200 g (half the amount of tomato paste);
• pasta – 300 g;
• ground garlic – 1 pinch;
• corn – 100 g;
• salt, spices - to taste;
• fresh herbs - to taste.

Cooking method:

1. Rinse the chicken fillet with water, air dry, cut into thin strips, and beat lightly.
2. Remove the skins from the tomatoes, mix them in a blender with spices and garlic. If you are using tomato paste, mix all ingredients and dilute slightly with water.
3. Fry the chicken in a saucepan, add tomato sauce 5 minutes before cooking.
4. Boil the pasta, drain it, and mix with the sauce. Garnish with herbs and corn.

How many calories are in toothpaste? Pasta (Pasta)

Pasta means “dough” in Italian. The dough is usually prepared from durum wheat flour and mineral water. In the north of Italy, eggs are sometimes added to the pasta, and in the south - natural dyes from spinach, cuttlefish ink, turmeric, tomatoes and other coloring products.

In total, there are more than 350 types of pasta in Italy, including all the variety of shapes and colors - from long spaghetti and tubular pasta to the most complex “engineering structures” in the shape of a tennis racket, sea shells or butterflies. Europeans owe it to Italian pasta for the appearance of an additional two prongs on the double-pronged fork, which added to the ease of use of this useful cutlery.

Types of pasta

All pasta in Italy is divided into several groups:

• Pasta secca (dry pasta) - prepared industrially from durum wheat.
• Pasta lunga (long).
• Pasta corta (short).
• Pasta fresca (all'uovo) – fresh or raw pasta with eggs added. Similar to Russian homemade noodles.
• Pasta piena (ripiena) – pasta that is hollow inside for filling with filling.

Long and dry:

• Spaghetti, which translates to “little ropes.” Thin, long, round. Good with vegetables, salads and not very thick sauces.
• Linguine (linguine) – “little tongues” – flat spaghetti.
• Fettuccine (fettuccine) – flat, wider than linguine (up to 1 cm). Served with thick, thick sauces.
• Pechutelle (perciatelli) - thin straight tubes. Great with meat sauces.
• Vermicelli (vermicelli) is thinner than spaghetti.
• Capellini (capellini) – very thin, round. Serve hot with olive oil and vegetables.
• Lasagna (lasagna) is a wide, long plate with wavy edges. Used to prepare the dish of the same name.

Short and twisty:

• Fusilli (fusilli) - in the form of a drill of varying thickness.
• Rotini are short, spiral-shaped tubes. Can be served cold and in salads.
• Cavatappi (cavatappi) – small-sized “worms”.

Short and Hollow:

• Pasta (macceroni) - Soviet-style “horns”. Small, corrugated tubes (calorizator). Can be served cold or hot.
• Ditali (ditali) – small, ring-shaped short tubes.
• Penne (penne) are medium-sized hollow tubes with cuts at an acute angle. Can be used in soups.
• Paccheri (paccheri) – thick and short. Used for stuffing.
• Radiators (radiatori) are short ring tubes with transverse plates. Good with meat sauces.
• Manicotti are long and wide tubes stuffed with cheese or meat.

Complex shaped paste:

• Alphabet – paste in the form of letters.
• Bows or butterflies (farfalle) are squares compressed in the middle, forming a butterfly shape.
• Conchiglie – shells.
• Lumaconi are large “snails”.
• Merletti (merletti) - look like medallions with delicate ornaments.
• Quadrettini - square flat plates.

Popular in Italy, pasta is often prepared just before eating. It is not designed for long-term storage:

• Tagliatelle – twisted “nests” of thin, flat and long spaghetti and fettuccine.
• Pappardelle – wide, long and flat plates. Served with thick sauces.

Paste for stuffing:

• Angelotti (agnolotti) – “crescents” for stuffing with meat, cottage cheese or spinach.
• Gnocchi (gnocchi) - dumplings with cheese, potatoes or semolina. Can be served as a side dish.
• Ravioli (ravioli) is a small analogue of Siberian dumplings, but square in shape.
• Tortellini (tortellini) - resemble dumplings with joined edges.

Calorie content of pasta

The calorie content of the paste is on average 344 kcal per 100 grams of dry product.

Method for preparing pasta:

Place the pasta in boiling salted water and cook according to the instructions on the package. Typically, 100 g of pasta requires 1 liter of water and 10 g of salt. Cooking time depends on the type of flour and the size of the paste itself (calorizer). In Italy, pasta is prepared until it is al dente (“to the tooth”), when it is still quite hard and has not had time to boil. If you want to cook pasta until al dente, cook it 2 minutes less than package directions.