Summary

Ingredients

• 3 large zucchini
• 2 large carrot (s)
• 0.5 kg ½ chicken schnitzel (minute schnitzel)
• 1 glass pasta sauce (vegetables)
• salt and pepper
• Garlic powder
• oil
• basil
• 1 tablespoon vegetable stock, instant

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Instructions

1. Wash the zucchini and carrots. Peel the carrots. Then use the spiral cutter to cut the zucchini and carrots into pasta.
2. Collect the pasta in a bowl, drizzle with oil in between and season with basil and garlic. When all of the vegetables are processed, place in the refrigerator and prepare the meat.
3. Wash the chicken, pat dry and cut into bite-sized pieces. Season with salt, pepper and garlic or to taste.
4. Now fill a saucepan about 2 cm high with water, heat it and add the vegetable stock to the water. Put the lid on until it boils, then add the zucchini and carrot noodles and cook until cooked.
5. In the meantime, fry the seasoned meat in a larger pan.
6. When the pasta has finished cooking, drain and drain normally, add to the meat. Then mix and add the glass of pasta sauce. Let everything get hot for about 10 minutes while stirring.
7. The dish is low-carb and also tastes good with real noodles.