Chicken Soufflé with Vegetable Spaghetti
Main Dishes • Indian
Description
Chicken Soufflé with Vegetable Spaghetti
Ingredients
- Courgette 15 oz
- Chicken fillet 20 oz
- Croutons to taste
- Carrot 10 oz
- Milk 5 fl oz
- Butter 0 oz
- Cheese Spread 0 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 375°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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