Créé avec l’IA
Chicken Spaghetti with Carrot and Cucumber Salad
30 min 229 kcal par portion Facile
Ingrédients
4 Portions
- spaghetti200 g
- chicken breast300 g
- carrots2 pieces
- cucumber1 piece
- mushrooms100 g
- cooking milk100 ml
- olive oil1 tbsp
- saltto taste
- pepperto taste
Instructions
- 1
Cook the spaghetti according to the package instructions. Drain and set aside.
- 2
While the spaghetti is cooking, heat the olive oil in a large pan over medium heat.
- 3
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
- 4
Add the chicken to the pan and cook until it is no longer pink, about 5-7 minutes.
- 5
Slice the mushrooms and add them to the pan with the chicken. Cook for another 3-4 minutes until the mushrooms are tender.
- 6
Pour the cooking milk into the pan and stir to combine. Let it simmer for a few minutes until the sauce thickens.
- 7
Add the cooked spaghetti to the pan and toss to coat with the sauce. Adjust seasoning with salt and pepper if needed.
- 8
Peel and grate the carrots. Slice the cucumber thinly.
- 9
In a bowl, combine the grated carrots and sliced cucumber. Season with a pinch of salt and pepper.
