Navy pasta with chicken will help out in a situation if you need a tasty and satisfying dinner, and there are a couple of days left before your salary. In addition, the dish is very easy to prepare. Even the most inexperienced culinary specialist or culinary specialist can easily handle the process. Try it yourself and make sure that you will need very little time and effort.
Counting Calories
You can also use this dish for those who monitor the volume of their waist. Of course, the caloric content of pasta in a navy style with chicken is not much lower than the dish of the same name using, for example, minced pork. But nutritionists believe that poultry is more preferable. Try it and appreciate it. For 100 grams of cooked navy pasta with chicken, approximately 160 calories are consumed. The dish is rich in protein and carbohydrates, which are necessary for vigor and brain function.
About the preparation of poultry meat
Before starting the procedure for preparing a tasty and simple lunch, a few words about meat. To begin with, it is worth deciding in which form the bird is preferable in your situation. You can cook pasta navy with minced chicken chopped using a blender. But many prefer to cut the meat with a sharp knife into medium cubes. And here again the tastes diverge. Someone is chopping raw chicken. Someone like boiled fillet, cooled and only then chopped with a knife.
In our recipe, we cook pasta navy with chicken from raw meat. Stuffing (if your dish is made of it) goes through the same operations as fillet. And if your meat is pre-cooked, we pay a little less time to it in the process of frying in a pan. In all other respects, we prepare the dish identically.
Chicken navy pasta: recipe
We check the availability of all products according to the list below. The mass and quantity of each component are mandatory.
Grocery list:
- A pound of chicken breast. Well, if it will be a breast. But it is quite possible to cut meat from other parts.
- One bulb of medium diameter.
- One small carrot.
- Pasta of any type - 350 grams of dry product. Try to give preference to proven, non-digestible. Navy pasta with chicken should not only be a hearty meal, but also pleasing to the eye.
- Salt and pepper are preferred.
- Laurel leaf - optional.
- Greens are also optional.
- Refined sunflower oil - for roasting.
Cooking technology
Let's start with chicken. Wash the breast (or other parts). Cut the flesh from the legs. Chop with medium cubes (or small).
We heat vegetable oil in a thick-bottomed frying pan. Pour the meat into its bowels and, slightly salting, cover with a lid. Pay attention to the next moment. Leave a small gap between the lid and the dishes in which the chicken will be cooked. Add a couple tablespoons of hot water in the process. The pulp will be stewed on a very moderate fire.
Forget the chicken. We will deal with the processing and subsequent chopping of vegetables. We will wash the carrots and get rid of all the inedible. First, peel the onion, then rinse in cold water. Grind vegetables, as usual. Typically, carrots are rubbed on a fine grater and chopped onion in very small cubes. However, you can wipe the root crop on a coarse grater or grind it with a knife at random. Onion can also be done as desired: cut into long slices or large cubes.
Remember chicken meat and mix it. Add pepper or seasoning, with which you like the dish more. Do not forget about the bay leaf.
We get the second pan and, adding a couple of tablespoons of vegetable oil, we heat it. Fry onions and carrots in a pan until golden brown. We send to the chopped minced meat and, having checked whether there is enough salt, we warm the products together for a couple of minutes. Meat and vegetables are ready. Turn off the stove and proceed to the pasta.
The specified amount of dry products needs 2-2.5 liters of water. Salt it and heat it. When the water boils, we send the pasta to the pan and cook until tender. We adhere to the data on the product packaging recommendations.
We wash the greens, which are available, in cold water. Shake off excess liquid. Finely chop it.
Rinse cooked pasta (if necessary). We send them to a pan with prepared poultry and vegetables. Mix and place in portioned plates. Sprinkle with chopped herbs.