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🍝 Chicken Pasta with Colorful Vegetables

628 kcal · 30 min · 4 servings

Ingredients

• 200 g broccoli florets
• 150 g snow peas
• 0.5 bunch spring onions
• 1 savoy cabbage leaf
• 300 g egg noodles
• salt
• pepper (from the mill)
• 3 chicken breast fillets (approx. 450 g)
• 2 tsp ginger
• 500 ml chicken broth (instant)
• 2 tbsp soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp seed oil
• 1 tsp chili flakes
• 1 pinch sugar

Instructions

1. 1. Thoroughly wash the broccoli, savoy cabbage, and snow peas.
2. 2. Cut the vegetables into bite-sized pieces if they are too large.
3. 3. Cook the vegetables in boiling salted water for about 4 minutes.
4. 4. Remove the vegetables from the water and immediately rinse them with cold water to stop the cooking process.
5. 5. Let the vegetables drain well in a colander.
6. 6. Wash the spring onions.
7. 7. Slice the white and light green parts of the spring onions into thin diagonal slices.
8. 8. Cook the pasta according to the package instructions.
9. 9. Drain the pasta.
10. 10. Rinse the pasta briefly with cold water.
11. 11. Let the pasta drain well.
12. 12. Season the chicken breast fillets with salt and pepper.
13. 13. Let the seasoned fillets steep in simmering broth for 10 minutes.
14. 14. Then remove the meat from the broth.
15. 15. Mix the ginger with 150 milliliters of broth, soy sauce, oil, vinegar, and sugar in a bowl.
16. 16. Add the pasta and the prepared vegetables to the sauce and mix everything well.
17. 17. Slice the cooked chicken meat into thin slices.
18. 18. Fill the pasta and vegetable mixture into small bowls.
19. 19. Distribute the chicken slices over the salad.
20. 20. Sprinkle the dish with chili flakes before serving.

Nutrition per serving

• kcal: 628
• Protein: 58 g · Fett/Fat: 16 g · Carbs: 62 g