No Sacrifice: Spaghetti al Pomodoro e Pollo – By Didi Vita

Serves 4; Total calories: 1,147
Calories per serving: 287


Skinless, boneless chicken breast: 300 grams
Ground garlic: 1 clove
Origano: 1 teaspoon
Chopped coriander: 1 teaspoon
Vinegar: 1 tablespoon
Olive oil: 3 teaspoons
Salt: 1/4 teaspoon
Black pepper: 1/4 teaspoon

Olive oil: 2 teaspoons (and extra for serving)
Ground garlic: 2 cloves
Chopped red onions: 1/2 cup
Salt: 3/4 teaspoon
Whole tomatoes in juice: 1 can 400 grams (pureed)
Red pepper flakes: 1/2 teaspoon
Spaghetti: 228 grams
Heavy cream: 1/4 cup
Non-fat milk: 6 tablespoons
Grated Parmesan cheese: 1/3 cup
Shredded fresh basil: 1/4 cup
Black pepper: 1/4 teaspoon


1. Combine the ground garlic, origano, chopped coriander, vinegar, 2 teaspoon of olive oil, salt and black pepper in a small bowl.
2. Marinate the chicken overnight in the mixture.
3. Heat the grill pan and add 1 teaspoon of olive oil.
4. Place the chicken breast skin side down for around 3-5 minutes without flipping or moving it.You could check the sides to see if the color has turned brown. Once the color is light golden brown, flip it.
5. Put the extra marinade on top of the chicken breast.The other side should take another 3-5 minutes till its color turns golden brown.

1. Boil a large pot of water for the spaghetti.
2. In a large saucepan, heat the 2 teaspoons of olive oil with the onion and 1/4 teaspoon of salt over low heat for 2-3 minutes. If you do not like crunchy onions, you can cook the onions longer, add a little water, and cover it till the onion is softened.
3. Add the garlic and cook it over low heat until it begins to brown.
4. Add the tomato, 1/2 a teaspoon salt, and the red pepper flakes.
5.Reduce the heat and simmer gently for 10 minutes.
6. Stir the cream and the low-fat milk for one more minute.
7. Meanwhile, add the spaghetti to the boiling water and cook until it is close to becoming “al dente.” This should take around 6 minutes.
8. Drain and reserve around 1/2 a cup of pasta water.
9. Add the spaghetti to the saucepan and simmer until it is al dente for 1 or 2 minutes. If the mixture is dry, add a little pasta cooking water.
10. Stir in 1/4 a cup of the Parmesan cheese, alongwith the black pepper and basil.
11. Divide the pasta among 4 bowls and sprinkle with the remaining Parmesan.
12. Cut the chicken breast into chunks and serve them on top of the pasta.


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