Pasta with light chicken meatballs and tomato sauce

Name: Pasta with light chicken meatballs and tomato sauce
Ingredients: 140 g cooked pasta; 250 g skinless boneless chicken breast; minced; 1 egg white; 1 tablespoon breadcrumbs; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon oil; 400 g tomato sauce; 6 fresh basil leaves

Meat - Pasta with light chicken meatballs and tomato sauce by Paula G. - Recipia

Pasta with light chicken meatballs and tomato sauce cooks in one pan, where the meatballs are first cooked on their own, then in the sauce. Served with cooked pasta, they reach the table with tomato sauce gathered around the meatballs and running between the pasta. I chop the chicken breast fairly finely so I can shape small, even meatballs. Prep: 15 minutes. Cook: 12 minutes. Total time: 27 minutes. Serves: 2. About 355 kcal and 38 g protein per serving.

Ingredients

140 g cooked pasta
250 g skinless boneless chicken breast
minced
1 egg white
1 tablespoon breadcrumbs
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon oil
400 g tomato sauce
6 fresh basil leaves

Preparation

1. Mix the minced chicken breast with the egg white, 1 tablespoon of breadcrumbs, 1 teaspoon of dried basil, 1 teaspoon of salt and 1/2 teaspoon of pepper. The mixture should be homogeneous. 2. Shape small, evenly sized meatballs. Heat 1 teaspoon of oil in a frying pan over medium heat, add the meatballs, cover and cook for 4 minutes. 3. Pour the tomato sauce over the meatballs and add the 6 fresh basil leaves. Turn the meatballs, cover the pan and cook for another 7-8 minutes, until cooked through. 4. Serve the meatballs and sauce with the cooked pasta.

Notes

I serve them with a simple green salad. The breadcrumbs can be replaced with 1 tablespoon of gluten-free breadcrumbs; the egg white stays, so the dish contains egg. The meatballs keep in a sealed container in the fridge for up to 3 days. Finely minced chicken breast mixes easily and binds well; if you mince it more coarsely, shape the balls carefully and make them a little smaller. Larger meatballs may need another 2-3 minutes covered, and a thick tomato sauce leaves less liquid on the plate.