Summary

Ingredients

• 300 g pasta, short e.., Spahettini
• 400 g chicken breast fillet (s)
• 1 zucchini
• 0.5 ½ onion (s)
• 400 ml vegetable stock
• 3 tablespoon tomato paste
• 2 tablespoon soy sauce
• 1 tablespoon cornstarch
• 0.5 ½ cup cream
• 200 g ratin cheese
• salt and pepper
• nutmeg
• Paprika powder
• Oil for frying

For the salad:

• 6 tomato (s)
• 0.5 ½ onion (s)
• 1 tablespoon balsamic vinegar, white
• 2 tablespoon olive oil
• 1 tablespoon mineral water
• 1 sugar lump
• salt and pepper
• Salad herbs
• some chives, optional

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Instructions

1. First cut the chicken breast fillets into fine strips or flakes. Put in a bowl and mix with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch and let it steep for about 1 hour, so the meat always remains tender.
2. Cook the pasta until al dente according to the instructions, drain over a sieve and set aside.
3. Cut the onion into fine cubes. Wash the zucchini, dry and cut into small cubes.
4. Heat the oil in a large pan, fry the onion cubes briefly in it, then add the chicken breast strips, season with salt, pepper and paprika and fry them, they should be seared, get color, but not quite cooked. Now add the zucchini cubes, stir in the tomato paste and deglaze with the vegetable stock. Now season again with the spices and round off with cream.
5. Now mix the meat-vegetable mixture well with the cooked noodles, fill a greased casserole dish, sprinkle with the gratin cheese and bake in a preheated oven at 200 ° C for 20 minutes.
6. For the salad, cut the tomatoes into eighths and finely dice the onion. Put both in a bowl, add all the other ingredients and carefully mix everything together.
7. Serve the finished casserole with the tomato salad.