Zucchini and carrot ribbon noodles with chicken and tomato

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tbsp olive oil
• 1 tsp curry paste, red
• 3 zucchinis
• 2 carrots
• 3 tbsp water
• 1 tsp stock powder
• 4 tomatoes
• 3 tbsp tomato paste
• 150 g goat’s cheese
• salt and pepper

Instructions

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

Low carb, Logi, Montignac

Wash the chicken breast fillet, pat dry with kitchen paper, and cut into bite-sized pieces. Heat the olive oil with the red curry paste in a non-stick pan and fry the chicken on all sides until crispy. Meanwhile, wash the zucchini and peel the carrots. Now use a vegetable peeler to peel off the tagliatelle all around, leaving the inner core of the zucchini if ​​possible; the carrots can be used whole. If the slices are too wide, you can score the vegetables lengthwise with a knife before peeling. Remove the cooked chicken, leaving any juices in the pan if possible. Bring the tagliatelle to a boil in water and stock with the juices and cook for a few minutes. Meanwhile, dice the tomatoes and add them to the vegetables along with the tomato paste. Finally, add the goat’s cheese and chicken and heat everything up again, stirring occasionally. Season with salt and pepper and serve.