Noodle and vegetable pan with minced chicken

Ingredients for 1 servings:

• 60 g pasta (wholemeal fusilli)
• 1 small onion(s)
• 1 large carrot(s)
• 1 m.-large zucchini
• 1 tbsp soy sauce
• 1 tsp curry powder
• 100 ml vegetable stock
• 1 tbsp cream cheese, light (approx. 4% fat)
• 1 tbsp parsley, fresh, chopped or frozen
• 10 g Parmesan, freshly grated
• 1 tbsp tomato paste
• 100 g chicken breast
• 1 tbsp olive oil
• some salt
• some pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the carrots and wash the zucchini. Cut both into wide strips using a vegetable peeler. Cut the strips into bite-sized pieces about 4-5 cm long and set aside. Peel and chop the onion. Grate the Parmesan cheese. Cook the 60 g of whole-wheat fusilli in salted water according to the package instructions until al dente, then drain and keep warm. Mix 100 ml of vegetable stock with the soy sauce, curry powder, and tomato paste. Mince the chicken breast in a food processor. Heat the olive oil in a pan and sauté the onions until translucent. Add the chopped chicken breast. Brown everything, season with salt and pepper. When the minced meat is cooked through, add the vegetable strips and fry briefly. Add the mixed sauce and cook over medium heat with the lid closed for about 8-10 minutes until al dente. Then stir in the cream cheese. Add the parsley and the pasta. Finally, add the Parmesan cheese. Stir everything together. Arrange the dish on a plate and serve. Tip: For vegetarians, you can omit the chicken breast and perhaps replace it with 100g of mushrooms.