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🍽️ Zucchini and Carrot Spaghetti with Chicken and Tomato

313 kcal · 35 min · 4 servings

Ingredients

• 500 g chicken breast fillet(s)
• 2 tbsp olive oil
• 1 tsp curry paste (red)
• 3 zucchini
• 2 carrot(s)
• 3 tbsp water
• 1 tsp broth powder
• 4 tomato(es)
• 3 tbsp tomato paste
• 150 g goat fresh cheese
• salt and pepper

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the chicken meat into small, bite-sized cubes.
4. 4. Heat the olive oil together with the red curry paste in a coated pan.
5. 5. Fry the chicken pieces until crispy on all sides.
6. 6. Wash the zucchini under running water.
7. 7. Peel the carrots completely.
8. 8. Cut the zucchini lengthwise to create narrower strips.
9. 9. Use a vegetable peeler to shave off long strips from the zucchini.
10. 10. Leave the hard core of the zucchini in the center.
11. 11. Peel the carrots into long, wide strips as well.
12. 12. Remove the cooked chicken from the pan.
13. 13. Leave the cooking juices in the pan.
14. 14. Add the vegetable ribbon noodles to the pan.
15. 15. Add some water and broth to the pan.
16. 16. Cook the vegetables for a few minutes.
17. 17. Dice the tomatoes into small pieces.
18. 18. Add the tomato cubes to the vegetables along with the tomato paste.
19. 19. Add the goat cheese back into the pan.
20. 20. Add the chicken back into the pan.
21. 21. Heat everything up again while stirring constantly.
22. 22. Season the noodles to taste with salt and pepper.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 313
• Protein: 39 g · Fett/Fat: 12 g · Carbs: 10 g