Mighty Chicken and Vegetable

Calorie smart
There's a good chance your child will eat five vegetables with this meal!
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Chopped tomatoes
0 Grams


1 Prep vegetables
Peel and chop onion and mince garlic. Peel carrots and grate with fine blade. Rinse zucchini, discard ends and cut to cubes.
2 Make sauce
Heat oil in a pot and fry onion for 5 minutes. Add garlic, carrot and zucchini, fry for 3 minutes. Add chopped tomatoes, water and dried basil. Bring to a boil and cover. Reduce the heat to low and let stew for at least 20 minutes. Add a bit more water, if needed.
3 Boil pasta
Bring a large pot of lightly salted water to a boil and add pasta. Cook for about 8-10 minutes until "al dente" or until cooked to your liking. Drain.
4 Puree and add
Add the cooking cream to the sauce and heat up well. Then puree the sauce with a mixer or in a blender. Season with salt and pepper to taste. Keep warm.
5 Fry chicken
Pat-dry chicken breasts with kitchen paper. Heat oil in a pan over high heat and add chicken breasts. Reduce the temperature to medium and fry the chicken breasts for about 4-5 minutes per side until cooked through. Transfer to a plate to rest and rub with salt and pepper. Slice and mix with cooked pasta. Serve with the vegetable sauce and fresh basil leaves.
Tips for fussy eaters
Serve the sauce separately and let them add it to their plate themselves.
Pro tip
Prep ahead! The sauce tastes better the longer you stew it. Add grated Parmesan on top of the dish for adults (and kids, if they enjoy it!)

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