Thai Chicken Zoodles with Goat Cream Cheese

With a peeler, peel zucchini and carrot thinly down to the core and place the zucchini and carrot peels in a bowl. Finely dice the core and put in a second bowl.

• 1 Zucchini (~ 7.8 oz)
• 1 Carrot (~ 3.4 oz)

Wash and dice the tomatoes and set aside.

• 2 Tomatoes (~ 8.5 oz)

Cut the chicken breast into bite-size pieces.

• 7.1 oz Chicken breast

Heat the olive oil in a non-stick frying pan over medium heat. Fry the curry paste until it starts to liquify. Add the chicken and fry until the meat is fully cooked and remove from the pan.

• 2 tsp Olive oil
• ½ tsp Curry paste, red

Add the carrot and zucchini cubes to the pan and fry for approx. 2-3 minutes.

Stir in the vegetable broth, tomatoes, and tomato paste and let simmer for approx. 1-2 minutes.

• 2 Tbsp Vegetable broth
• 1 Tbsp Tomato paste

Stir in the soft goat cheese and chicken and bring to a boil. Season with salt and pepper.

• 2.6 oz Soft goat cheese
• Salt
• Black pepper

Turn off the heat, add the zoodles to the pan and warm with the residual heat.

Enjoy your meal!