Stir-Fried Chicken, Zucchini and Carrot Pasta

Ingredients

• Chicken Breast150 g
• Spaghetti1/2 cup (80 g)
• Zucchini1/2 count (100 g)
• Carrot1 medium (60 g)
• Garlic1 clove (3 g)
• Soy Sauce1 tablespoon (14 g)
• Ginger1/2 slice (1 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Sesame Seeds1 teaspoon (3 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Remove and drain.

2. 2

   Step 2

   Cut the chicken breast into bite size pieces and place in a bowl.

3. 3

   Step 3

   Add the chopped ginger and garlic, soy sauce and season with salt and pepper. Mix and let stand.

4. 4

   Step 4

   Peel and dice the carrot. Also dice the zucchini.

5. 5

   Step 5

   Heat the oil in a pan over medium-high heat.

6. 6

   Step 6

   Once heated, add the zucchini and the carrot. Stir-fry for 5 minutes.

7. 7

   Step 7

   Then add the chicken breast with the marinade, stir and continue cooking for 8-10 more minutes.

8. 8

   Step 8

   Once done, add the pasta and mix. Add salt to taste.

9. 9

   Step 9

   Serve the pasta with chicken, zucchini and carrots hot on a plate. Sprinkle with sesame seeds and parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stir-Fried Chicken, Zucchini and Carrot Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.