Pasta with Chicken, Egg and Cooked Vegetables

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Soy Sauce1 tablespoon (14 g)
• Ginger1 slice (3 g)
• Pasta3/4 cup (120 g)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   For this recipe, you can use traditional or sesame oil. You can also use dark or light soy sauce.

2. 2

   Step 2

   Place the pasta in boiling water for the time indicated in the package.

3. 3

   Step 3

   Them put the egg in another pot with boiling water and let boil for 8-10 minutes. Remove, let cool and peel.

4. 4

   Step 4

   In the meantime, peel and cut the carrot into strips and cut the broccoli into small florets.

5. 5

   Step 5

   Six minute before removing the pasta, add the carrot and, three minutes later, add the broccoli. Once everything is ready, remove and drain.

6. 6

   Step 6

   Then slice the mushrooms and shred or chop the ginger. Mix half the soy sauce with the ginger and add the chicken. Soak all its sides.

7. 7

   Step 7

   Heat a bit of the oil in a pan. Once heated, add the chicken and cook each side for 4 minutes over medium heat. Add the mushrooms.

8. 8

   Step 8

   If you want, you can cover the pan after you flip it for a juicier result.

9. 9

   Step 9

   Season the pasta with the remaining oil and soy sauce. Mix well and serve with the rest of the ingredients.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Chicken, Egg and Cooked Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.