Vegetable Pasta with Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g whole wheat pasta e.., Spahetti
- 2 tablespoon olive oil
- 2 onion (s), red
- 1 red pepper (s)
- 1 carrot (s)
- 100 g zucchini
- 100 g auberine (s)
- 2 cloves garlic)
- 4 tablespoon vegetable stock (made from instant stock)
- 1 tablespoon balsamic vinegar, white
- salt and pepper
- 2 tablespoon parsley, chopped
- 150 g chicken breast fillet (s)
- 3 tablespoon lemon juice
- 0.25 ¼ chilli pepper (s), red
- some paprika, noble sweet
- some basil
- 1 tablespoon pine nuts
- 2 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into strips or pieces. Cook the pasta al dente according to the instructions on the packet.
- Finely dice the chilli, stir together the lemon juice and paprika powder and season the meat with it. Cut the onion and bell pepper into strips, dice the zucchini and aubergine. Cut the carrot into strips with the asparagus peeler.
- Fry the vegetables in 1 tablespoon oil until crisp, dice the garlic and add, stir in the vegetable stock. Season to taste with vinegar, salt, pepper and parsley.
- Roast the pine nuts in a pan without fat.
- Fry the meat in the remaining oil.
- Mix the drained pasta with the vegetable sauce. Arrange the chicken on top of the pasta. Garnish with basil and pine nuts. Serve sprinkled with parmesan.
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