Low Calorie High Protein Chicken Tomato Cream Pasta

Instructions

1. Prepare ingredients: Measure and prepare onion (160g), carrot (100g), chicken breast mince (250g), chopped tomato (400g), low fat cream (50g), spaghetti (110g), parmesan cheese (20g), olive oil (1 tsp), garlic (2 tsp), chilli (2/3 tsp), tomato paste (1 tbsp), water (500ml), kombu (5g) or MSG (2g), salt (1/2 tsp), and black pepper (about 0.4g).
2. Cook aromatics: Heat olive oil (1 tsp) in a pan over medium heat. Add onion and carrot with a pinch of salt and cook for 2-3 minutes. If the pan gets dry, add a little water to prevent burning.
3. Add garlic, chilli, and chicken: Add garlic (2 tsp), chilli (2/3 tsp), and a pinch of salt. Cook for about 1 minute. Then add chicken breast mince with a pinch of salt and black pepper. Cook until the chicken is mostly white, about 1 minute.
4. Add tomato paste and chopped tomato: Add tomato paste (1 tbsp) and chopped tomato (400g). Bring to a boil, then reduce to medium heat and simmer for 7-8 minutes, stirring every 30-40 seconds to prevent pasta sticking.
5. Cook spaghetti: Add spaghetti (110g) directly to the sauce with water (500ml) and kombu (5g) or MSG (2g). Cook on medium heat, stirring frequently to prevent sticking. Cook longer if needed until pasta is tender.
6. Finish with cream and parmesan: Once pasta is cooked, stir in low fat cream (50g) to boost richness. Season with black pepper and salt to taste. Sprinkle parmesan cheese (20g) on top before serving.