Tagliatelle with chicken, carrots and courgette


4 persons

  • 400g chicken cut into cubes
  • 250g Tagliatelle
  • 2 sliced courgette
  • 500g sliced carrots
  • Lemon juice (1/2 lemon)
  • Shredded parsley
  • 2 cloves of garlic
  • liquid margarine
  • 1 teaspoon Ras El Hanout
  • 1dl low-fat vegetable broth

Preparation method:

Fry the garlic, add the courgettes and carrots and let it braise for 5 minutes. Pour the broth over the vegetables, season with Ras El Hanout and let it simmer with the lid on the pot.

In the meantime, cook the tagliatelle and bake the chicken.

Drain the tagliatelle and mix the parsley and lemon juice into the pasta. If there’s too much juice left in de vegetables, you should bind it.

Distribute the pasta over 4 deep plates, add the vegetables and put the chicken cubes on top.

Nutritional values:

 per 100g per portion
Kcal 111,8 430
Protein (g) 8,5 32,8
Lipids (g) 2 7,9
Carbohydrates (g) 14,8 57
Dietary Fiber (g) 1,8 7