Wholemeal spaghetti with grilled-vegetable sauce and chicken
Pasta in 2016, with wholewheat spaghetti, grilled vegetables, tomato cubes, beef broth tablet with less salt and chicken fillet cheese.
Cook the spaghetti in water with salt, if necessary, according to the instructions on the package.
Put the grilled vegetables together with the tomato cubes and bouillon tablet in a pan and bring to a boil. Cook 7 min.
Meanwhile, put the rest of the grilled vegetables in a frying pan with a non-stick coating and cook over medium heat for 6 minutes. Scoop regularly.
Heat the grill pan. Sprinkle the chicken fillets with the oil and sprinkle with salt and pepper. Grill the chicken in 5 minutes until done. Times regularly.
Drain the spaghetti and put in a bowl. Puree the cooked vegetables with tomato cubes with the hand blender.
Put the fried vegetables through and spread over the spaghetti. Spoon the chicken and serve.
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