Zucchini Pasta with Chicken and Egg

Ingredients

• Zucchini1 count (200 g)
• Chicken Breast120 g
• Garlic1/2 clove (2 g)
• Cheese1 slice (25 g)
• Basil4 count (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Remove the ends of the zucchini.

2. 2

   Step 2

   Then cut into long and thin strips. You can use a vegetable spiralizer.

3. 3

   Step 3

   You can use raw zucchini or boil it in a pot with water and a pinch of salt.

4. 4

   Step 4

   Let boil for 3-5 minutes until tender. Remove and drain.

5. 5

   Step 5

   At the same time, heat a pan over medium heat. In the meantime, cut the chicken into bites and chop the garlic. Add salt and pepper.

6. 6

   Step 6

   Once heated, pour half the oil, spread and add the chicken with the garlic.

7. 7

   Step 7

   Saute for 6-8 minutes while stirring from time to time until well cooked. Remove and set aside.

8. 8

   Step 8

   Season the pasta with the remaining oil and serve on a plate with chicken, cheese and basil leaves.

9. 9

   Step 9

   Mix the zucchini pasta with the chicken on a plate, grate the cheese and add fresh basil leaves.

10. 10

    Step 10

    You can use white/fresh, mozzarella, ricotta or cottage cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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