Curry vegetable noodles with chicken

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3.9 13
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 600 g Courgette
  • 500 g Chicken filet
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Oil
  • 150 g red and yellow cherry tomatoes
  • 1 TEASPOON Curry Powder
  • 150 g Double cream cream cheese
  • 200 ml Vegetable broth
  • 7-10 Tbsp Pepper
  • 4 Stem(s) Basil

Directions

  1. 1

    Wash and clean the zucchini and cut them into long thin strips with a spiral slicer. Wash the flesh, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the chicken in it for about 10 minutes, turning it until golden brown.

  2. 2

    Wash and halve the cherry tomatoes. Add to the chicken in the pan about 3 minutes before the end of the cooking time.

  3. 3

    Heat 1 tablespoon of oil in another pan. Sweat curry powder in it, then stir in cream cheese and stock. Season the sauce with salt and pepper and simmer for about 4 minutes.

  4. 4

    Wash the basil, shake dry and pluck the leaves from the stalks. Cut the leaves from 3 stems into small pieces. Remove meat from the pan and cut into strips. Add tomatoes, basil and courgette to the sauce and heat for 2-3 minutes.

  5. 5

    Arrange vegetable noodles and meat on plates and garnish with basil.

Nutrition Facts

KCAL
300 kcal
CARBS
5 g
FATS
16 g
PROTEINS
32 g