Zucchini and Carrot Ribbon Pasta with Chicken and Tomato
by Tavolino
A light low-carb dish with crunchy vegetable ribbons, tender chicken breast fillet, and a savory tomato-goat cream cheese sauce.
Ingredients
- Chicken breast fillet 500 g
- Olive oil 2 tbsp
- Red curry paste 1 tsp
- Zucchini 3
- Carrots 2
- Water 3 tbsp
- Bouillon powder 1 tsp
- Tomatoes 4
- Tomato paste 3 tbsp
- Goat cream cheese 150 g
- Salt to taste
- Pepper to taste
Preparation
- 1
Wash 500 g chicken breast fillet, pat dry, and cut into bite-sized pieces.
- 2
Heat 2 tbsp olive oil with 1 tsp red curry paste in a non-stick pan.
- 3
Sear the chicken in the pan until crispy on all sides, then remove from the pan. Leave the pan drippings in the pan.
- 4
Meanwhile, wash 3 zucchini and peel 2 carrots.
- 5
Use a vegetable peeler to shave thin ribbons from the vegetables. Try to avoid the seedy core of the zucchini.
- 6
Add the vegetable ribbons to the pan with the drippings, along with 3 tbsp water and 1 tsp bouillon powder.
- 7
Let the vegetables cook for a few minutes.
- 8
Meanwhile, dice 4 tomatoes.
- 9
Add the diced tomatoes and 3 tbsp tomato paste to the vegetables in the pan.
- 10
Add 150 g goat cream cheese and the seared chicken.
- 11
Stir everything and heat briefly until the cheese has melted.
- 12
Season with salt and pepper to taste and serve.