Spaghetti With Chicken And Zucchini
"This pasta, made with green vegetables, chicken, and zucchini, is a feast for the senses. Not only is it visually striking with its vibrant color, but it's also packed with nutrients. Iron, potassium, B vitamins, and fiber can all be found in green vegetables, and they're also low in calories. The addition of coconut milk gives it an exotic, Thai-inspired aroma. Preparing this dish is easy and quick, and its delicate taste and creamy texture make it a perfect option for those who appreciate healthy and delicious food."
Serves8 portions
Preparation Time10 min
Cooking Time15 min
Cooking MethodSkillet
Ingredients
- 200 gram spaghetti
- 1 medium chicken breast
- 1 medium zucchini
- 1 medium onion
- 1 yellow bell pepper
- 1 cup green peas
- 1 cup basil
- 4 medium spring onions
- 4 clove garlic
- 200 milliliter coconut milk
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Chop the zucchini into small cubes, no need to remove the seeds or peel it. Chop the remaining vegetables, basil, and chicken.
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Heat a pan with olive oil and sauté the onion, seasoning with salt. Add the chicken, Thai herbs, and garlic, and cook until the chicken is browned.
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Add the zucchini, bell peppers, and peas to the pan. Cook until the vegetables are tender.
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Stir in the spring onions, basil, and season with pepper and salt. Pour in the coconut milk and bring the sauce to a boil. Cook the pasta according to package instructions.
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Once the pasta is cooked, add it to the sauce and mix well. Serve and enjoy!