Summary

Ingredients

• 60 g pasta (wholemeal fussili)
• 1 small onion (s)
• 1 thick carrot (s)
• 1 medium zucchini
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 100 ml vegetable stock
• 1 tablespoon cream cheese, light (approx. 4% fat)
• 1 tablespoon parsley, fresh, chopped or frozen
• 10 g parmesan, freshly rated
• 1 tablespoon tomato paste
• 100 g chicken breast
• 1 tablespoon olive oil
• a bit salt
• some pepper

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Instructions

1. Peel the carrots and wash the zucchini. Cut both into wide strips with a vegetable peeler. Shorten the strips into bite-sized pieces about 4-5 cm long and set aside. Peel and chop the onion. Grate the parmesan.
2. Cook the 60 g wholemeal fussili in salted water according to the instructions on the package, then drain and keep warm.
3. Mix 100 ml vegetable stock with soy sauce, curry powder and tomato paste.
4. Grind the chicken breast into minced meat in a food processor.
5. Heat the olive oil in a pan and sweat the onions in it until translucent. Add the chopped chicken breast. Fry everything, salt and pepper. When the minced meat is well done, add the vegetable strips and fry them briefly.
6. Add the mixed sauce and cook on medium heat with the lid closed for approx. 8-10 minutes until al dente. Then stir in the cream cheese. Add the parsley and pasta. Finally add the parmesan. Stir everything.
7. Arrange the dish on a plate and serve.
8. Tip: For vegetarians, you can leave out the chicken breast and maybe replace it with 100 g mushrooms.