Rice Noodles with Chicken and Vegetables 👨‍🍳🍷

Rice Noodles with Chicken and Vegetables 👨‍🍳🍷

Ready in just 20 minutes in a frying pan, this rice noodle dish with chicken and vegetables is an easy recipe to always have on hand for weekday meals. With leeks, peas, and zucchini, it's a colorful and flavorful dish.

Ingredients

2 tbsp extra virgin olive oil

300 g chicken breast strips

1 tsp salt

1 pinch pepper

½ tsp garlic powder

120 g leeks (white part only)

250 g zucchini

1 pinch water

200 g rice noodles

1 can (200 g) canned peas

2 tbsp pesto sauce

Preparation

Heat half the olive oil in a large frying pan. Combine the chicken strips and season with ½ teaspoon of salt, pepper to taste, and garlic powder. Cook over medium-high heat, stirring constantly, until the chicken is browned. Remove from the pan and set aside.

Chop the leek into small pieces and slice the zucchini thinly (ideally with a mandoline). Pour the remaining olive oil into the pan, add the leek and zucchini, and cook for 10 minutes, stirring occasionally.

Meanwhile, cook the rice noodles in boiling water seasoned with the remaining salt, following the time indicated on the package. Drain.

Add the chicken back to the pan, add the drained peas and pesto sauce, and mix well with the vegetables. Mix everything with the cooked and drained pasta and serve immediately.