Spaghetti with Soy Sauce, Zucchini, Bell Pepper, Spinach and Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breast fillet (s)
- 300 g spahetti
- 2 small zucchini
- 2 bell peppers, red or yellow
- 1 small Can (s) mushrooms
- 200 g spinach leaves
- 1 clove garlic
- 1 large onion (s)
- 200 ml vegetable stock
- 3 tablespoon soy sauce, dark
- 100 g pine nuts or almonds
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces. Cut the zucchini into quarter slices, cut the bell pepper into strips and finely chop the onion and garlic.
- Heat the oil in a pan and fry the onions and garlic until golden brown, then set aside. Then season the meat with salt and pepper, fry and also set aside.
- Cook the spaghetti al dente in plenty of salted water.
- In the meantime, fry the zucchini and paprika with a little more oil in the pan and then deglaze with the vegetable stock and soy sauce. Add the mushrooms and cook briefly. Then add the spinach, chicken, onions and garlic and let everything get hot. Carefully fold in the cooked and drained spaghetti. Season to taste with salt and pepper.
- Finally, roast the pine nuts or peeled almonds in a dry pan until golden brown.
- Arrange the spaghetti and garnish with the pine nuts or almonds.
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