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/

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

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

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

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.

Once the pasta is cooked, add it to the sauce and mix well. Serve and enjoy!