Spaghetti with chicken breast and baked vegetables

Filling pasta and delicious vegetables combine perfectly with the creamy chicken to create a super flavour.

200 g spaghetti
200 g chicken breast
2 carrots
1 onion
1 parsley root
1/2 sweet red pepper
1/2 sweet yellow pepper
300 ml Greek yoghurt
100 g finely grated cheese
1 teaspoon paprika
fresh parsley

Steps to prepare


Cut the chicken breast into strips and fry in a pan with a little oil for 3 minutes.
Chop Julien style the onion, and add it to the meat. Let it cook for another 3 minutes.
Cut into strips pepper, carrot and parsley root. Add the vegetables on top of onion and meat. Let them cook together for 3 – 5 minutes, continuously mix.
When the vegetables have softened, add 300 ml of Greek yoghurt and mix well. Match the taste with salt and pepper.


Boil the pasta according to the instructions on the package. When the pasta is ready, drain the pasta and mix it with the cooked vegetables and meat.


Move everything to an oiled baking dish. Sprinkle grated cheese on top and bake in the oven at 180 degrees celsius until it takes a golden colour(approximately 30-40 minutes).

Serve hot, sprinkled with freshly chopped parsley.

Good appetite!

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