Chicken Soufflé with Vegetable Spaghetti
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Chicken Soufflé with Vegetable Spaghetti
Ingredients
- Courgette - 14.1 oz
- Chicken fillet - 17.6 oz
- Croutons - to taste
- Carrot - 10.6 oz
- Milk - 3 fl oz
- Butter - 1.8 oz
- Cheese Spread - 1.2 oz
- Egg white - 3 pieces
- Salt - to taste
- Orange Bell Peppers - 1 piece
Step by Step guide
Step 1
Cut the carrot and zucchini (300 g) into strips with a special knife, drizzle with lemon juice, and set aside to marinate.
Step 2
Pass the chicken fillet, bread, and zucchini through a meat grinder twice. Season with salt and pepper to taste. Add cream and mix everything thoroughly.
Step 3
Whip the egg whites to stiff peaks, gently fold them into the chicken mixture, and distribute into the baking molds. Sprinkle the soufflé with grated cheese on top and bake at 374°F for 20 minutes.
Step 4
Melt the butter and sauté the marinated vegetables under a lid for 6 minutes. Serve the chicken soufflé alongside the vegetable spaghetti.
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