Spaghetti with soy sauce, zucchini, peppers, spinach and mushrooms

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 300g spaghetti
• 2 small zucchini
• 2 bell peppers, red or yellow
• 1 small can of mushrooms
• 200 g leaf spinach
• 1 garlic clove(s)
• 1 large onion(s)
• 200 ml vegetable stock
• 3 tbsp soy sauce, dark
• 100 g pine nuts or almonds
• 3 tbsp oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the chicken breast into bite-sized pieces. Quarter the zucchini, slice the bell pepper into strips, and finely chop the onion and garlic. Heat the oil in a pan and fry the onions and garlic until golden brown, then set aside. Season the meat with salt and pepper, fry, and set aside. Cook the spaghetti in plenty of salted water until al dente. Meanwhile, fry the zucchini and bell pepper in a pan with a little more oil, then deglaze with the vegetable stock and soy sauce. Add the mushrooms and cook briefly. Then add the leaf spinach, chicken, onions, and garlic and heat through. Carefully fold in the cooked and drained spaghetti. Season with salt and pepper. Finally, toast the pine nuts or peeled almonds in a dry pan until golden brown. Serve the spaghetti and garnish with the pine nuts or almonds.