Gratinated pasta casserole with chicken breast fillet and zucchini

Ingredients for 3 servings:

• 300 g pasta, short e.g. B. Spaghettini
• 400 g chicken breast fillet(s)
• 1 zucchini
• ½ onion(s)
• 400 ml vegetable stock
• 3 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• ½ cup cream
• 200 g gratin cheese
• salt and pepper
• nutmeg
• Paprika powder
• Oil for frying
• 6 tomatoes
• ½ onion(s)
• 1 tbsp balsamic vinegar, white
• 2 tbsp olive oil
• 1 tbsp mineral water
• 1 sugar cube
• salt and pepper
• Salad herbs
• some chives, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

served with tomato salad

First, cut the chicken breast fillets into thin strips or flakes. Place them in a bowl and mix with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let them marinate for about 1 hour to keep the meat tender. Cook the noodles according to the instructions until al dente, drain well, and set aside. Finely dice the onion. Wash, dry, and dice the zucchini. Heat the oil in a large pan, briefly fry the diced onion, then add the chicken breast strips, season with salt, pepper, and paprika, and fry until seared and browned, but not yet fully cooked. Now add the zucchini cubes, stir in the tomato paste, and deglaze with the vegetable stock. Season again with the spices and top with cream. Now mix the meat and vegetable mixture with the cooked pasta thoroughly, pour it into a greased casserole dish, sprinkle with the gratin cheese, and bake in a preheated oven at 200°C for 20 minutes. For the salad, cut the tomatoes into eighths and finely dice the onion. Place both in a bowl, add all the other ingredients, and mix everything together gently. Serve the finished casserole with the tomato salad.