Enjoy lunch with an exotic touch. Pasta with chicken and vegetables in curry sauce will tickle your taste buds. This recipe is a great choice even for a quick dinner for all athletes, as one serving contains up to 70 g of protein. Let’s do this!
For preparation we need:
- 1 kg chicken breasts
- 250 g pasta (rice, chow mein or diet noodles)
- 250 ml coconut milk light
- 200 g green beans
- 3 table spoons of curry sauce
- 2 table spoons of soy sauce
- 2 table spoons of peanut butter powder
- 2 cloves of garlic
- 2 carrots
- 1/2 tea spoon of salt
- 1 table spoon of coconut sugar
- a pinch of ground black pepper
- olive oil in spray (as needed)
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Cook the pasta until soft in boiling and salted water. Add coconut milk, curry sauce, soy sauce, crushed garlic cloves, coconut sugar, peanut butter powder into a bigger pot, mix and cook. While stirring, add salt, seasoning and let boil. Then add the green beans and the coarsely grated carrots into the sauce. After 2 minutes of cooking, remove the sauce from the fire.
To prepare chicken breasts, we cut them into thinner slices. Sprinkle gently with salt, season and place on a hot frying pan sprayed with olive oil, then fry until golden brown on both sides. Cut the sliced meat into even thinner stripes.Add the pasta to the deep plate, add the chicken stripes, pour the curry sauce and serve. Bon appetite!
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