Vegetable noodles with avocado cream and chicken breast

Ingredients for 3 servings:

• 2 zucchinis
• 1 large radish(s)
• 4 carrots
• 1 avocado(s)
• 400 g chicken breast
• 2 onions
• 2 garlic cloves
• oil
• 1 tsp mustard
• 1 pinch of nutmeg
• 1 dash of oil (basil oil)
• 1 dash of garlic oil
• 1 pinch of salt
• 1 dash of olive oil

Instructions

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

lactose-free, plant-based

Wash the zucchini, radish, and carrots and cut them into strips using a julienne cutter. Dice the onions and fry them with the garlic cloves in a little oil until translucent. Add the sliced ​​chicken breast and fry. Cook the vegetable noodles in a wok. For the avocado cream, pit the avocado and spoon the flesh into a deep bowl. Season to taste with mustard, nutmeg, basil and garlic oil, and salt. Dilute with olive oil and a little water until creamy. Pour the cream over the pasta and mix well. Simmer until the pasta reaches your desired consistency. If you prefer a crunchy texture, remove it immediately; otherwise, cook for another 5-7 minutes. Form the pasta into a nest and arrange the chicken breast on top. Tips: You can’t cut the zucchini into strips completely. The core will remain. This can be diced and added to the chicken breast. You can also replace the chicken breast with mushrooms or something similar.