Green Spaghetti With Chicken and Zucchini

This pasta, made with green vegetables, chicken, and zucchini, is a feast for the senses. Not only is it visually striking with its vibrant color, but it's also packed with nutrients. Iron, potassium, B vitamins, and fiber can all be found in green vegetables, and they're also low in calories. The addition of coconut milk gives it an exotic, Thai-inspired aroma.

This recipe is already on my blog, feel free to comment :)

My blog: https://saltedpasta.com/en/green-pasta-chicken/

Supplies

You need:

200 g spaghetti pasta with spinach (can be regular spaghetti)
1 chicken breast
1 zucchini
1 onion
1 yellow bell pepper
1 cup green peas
2 handful basil
1 bunch spring onions
4 cloves garlic
200 ml coconut milk
olive oil
1 tsp Thai herbs
salt
pepper

Step 1: Chopping Veggies

Cut the zucchini into small cubes, no need to remove the seeds or peel it. Chop the remaining vegetables, basil, and chicken.

Step 2: Frying Chicken

Heat a pan with olive oil and sauté the onion, seasoning with salt. Add the chicken, Thai herbs, and garlic, and cook until the chicken is browned.

Step 3: Frying Veggies

Add the zucchini, bell peppers, and peas to the pan. Cook until the vegetables are tender.

Step 4: Making Sauce and Mixing

Stir in the spring onions, basil, and season with pepper and salt. Pour in the coconut milk and bring the sauce to a boil. Cook the pasta according to package instructions.