Chicken noodle pan with vegetables

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 250 g pasta
• 1 small zucchini
• 1 small eggplant(s)
• 1 small onion(s)
• 150 g cherry tomatoes
• 2 spring onions
• 2 tbsp marinade, ready-made product (e.g. Mama Wong), to taste
• 2 tbsp crème fraîche
• 100 g mung bean sprouts
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the chicken breast into small pieces, toss with the marinade, and let rest for at least 1 hour. In the meantime, cut the zucchini and eggplant into approximately 1 x 1 cm cubes each. Finely chop the onion. Halve the cherry tomatoes. Also finely chop the spring onions and set aside the green stems. Heat oil in a pan and sear the chicken. Add the zucchini, eggplant, onion, and the white part of the spring onions to the pan. Sauté over medium heat, stirring frequently. Add a little water if necessary. Meanwhile, cook the noodles according to the package instructions. Carefully mix the mung bean sprouts, cherry tomatoes, and crème fraîche with the ingredients in the pan. Finally, gently fold in the noodles. Serve on plates and garnish with the spring onion slices.