Pasta with chicken breast and tomato sauce

Ingredients

• dry pasta: 1 serving, about 75 g
• chicken breast: 1 fillet, about 160 g
• tomato sauce: 3/4 cup, about 120 g
• vegetables: 1 large plate, about 100 g

Instructions

1. Put the water on and salt it properly: after this the dish needs almost no more salt — the sauce and the chicken take theirs from here.
2. Cut the breast into strips across the grain and fry it over high heat for 4–5 minutes, until browned. Lift it out while the inside is still a little underdone: it finishes in the sauce.
3. In the same pan fry the vegetables for 3 minutes, add the tomato sauce and simmer 5 minutes — raw tomato has to lose its sharp edge.
4. Cook the pasta a minute short of the time on the packet, and save half a cup of its water.
5. Return the chicken to the sauce, add the pasta and a couple of spoonfuls of its water, and heat for a minute. The pasta finishes in the sauce and takes its flavour — that is what the short cooking was for.

Nutrition

Contains: Gluten

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• The dressing can be swapped for yogurt with lemon, mustard and herbs.
• Keep the butter sauce within 1 tbsp.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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