Mighty Chicken and Vegetable

Pasta

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family-friendly
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family-friendly
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Instructions

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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.

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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.

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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.

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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.

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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!)

There's a good chance your child will eat five vegetables with this meal!

Cooking Time: 30 min

Cals 645 · Prot 59.5 · Carbs 77.6 · Fat 10.6

Ingredients

Number of people

Pasta

Seashell pasta 200.00 Grams

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Sauce

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Zucchini small 2.00 Pieces
Olive oil 1.00 Tbsp
Chopped tomatoes 300.00 Grams
Water 100.00 ML
Dried basil 2.00 Grams
Cooking cream 80.00 ML
Salt 0.75 Tsp
Black pepper 0.25 Tsp

To serve

Fresh basil 15.00 Grams

There's a good chance your child will eat five vegetables with this meal!

Cooking Time: 30 min

Cals 645 · Prot 59.5 · Carbs 77.6 · Fat 10.6

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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!)

Ingredients

Number of people

Pasta

Seashell pasta 200.00 Grams

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Sauce

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Zucchini small 2.00 Pieces
Olive oil 1.00 Tbsp
Chopped tomatoes 300.00 Grams
Water 100.00 ML
Dried basil 2.00 Grams
Cooking cream 80.00 ML
Salt 0.75 Tsp
Black pepper 0.25 Tsp

To serve

Fresh basil 15.00 Grams
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