Summary

Ingredients

• 2 zucchini
• 1 large radish
• 4 carrot (s)
• 1 avocado (s)
• 400 g chicken breast
• 2 onions)
• 2 cloves garlic)
• oil
• 1 teaspoon mustard
• 1 pinch (s) nutmeg
• 1 dash oil (basil oil)
• 1 dash garlic oil
• 1 pinch (s) salt
• 1 dash olive oil

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Instructions

1. Wash the zucchini, radish and carrots and cut into strips with a julienne cutter. Dice the onions and fry them with the garlic cloves in a little oil. Add the chicken breast cut into strips and fry. Cook the vegetable noodles in a wok.
2. For the avocado cream, core the avocado and use a spoon to place the pulp in a high bowl. Season to taste with mustard, nutmeg, basil and garlic oil and salt. Stretch with olive oil and a little water until a creamy sauce is formed. Pour the cream over the pasta and stir well. Let simmer until the consistency of the pasta matches your own taste. If you prefer it crispy, you can take it down straight away, otherwise cook it for about 5 - 7 minutes.
3. Form a nest out of the noodles and arrange the chicken breast on top.
4. Tips: You cannot completely cut the zucchini into strips. The core casing remains. This can be diced and added to the chicken breast. You can also replace the chicken breast with mushrooms or something similar.