Chicken Skewers with Vegetable Pasta Salad

Ingredients

• 375 g chicken breast fillet
• Salz
• Pfeffer (aus der Mühle)
• 2 EL olive oil
• 2 EL soy sauce
• 1 TL chili flakes
• 250 g spaghetti
• 3 Carrots
• 2 Parsnips
• 1 cucumber
• 250 g radishes
• 1 handful basil
• 60 ml carrot juice
• 80 ml Vegetable broth
• 0.5 TL lemon zest
• 1 TL honey

Instructions

1. 1.

   Wash, pat dry and slice the chicken breast fillet into thin pieces. Season with salt and pepper and thread onto wooden skewers in a wavy pattern. Whisk 1 EL oil with soy sauce and chili, pour into a shallow dish, and marinate the skewers for at least 20 minutes.

2. 2.

   Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water to stop cooking.

3. 3.

   Peel the parsnips and carrots. Wash the cucumber and halve it lengthwise. Use a vegetable peeler or mandoline to cut all vegetables into strips. Wash, trim, and slice radishes thinly. Rinse basil leaves, shake dry, and cut into thin ribbons. Whisk carrot juice with remaining oil, broth, lemon zest, and honey; season with salt and pepper. Toss the vegetables with noodles and dressing, arrange on plates. Sear the chicken skewers in a pan for about 8 minutes until cooked through, then place atop the vegetable salad. Sprinkle with basil before serving.