Thai Chicken Noodles with Goat Cream Cheese

Cook the pasta according to the package instructions.

• 3.5 oz Fusilli

Pass a potato peeler, over the whole length of the carrot to get long, flat noodles. If you have a spiralizer, feel free to use it. Dice the tomatoes and put into two different bowls.

• 1 Carrot (~ 3.4 oz)
• 2 Tomatoes (~ 8.5 oz)

Cut the chicken breast into bite-size pieces.

• 7.1 oz Chicken breast

Heat the olive oil in a non-stick frying pan over medium heat. Fry the curry paste until it starts to liquify. Add the chicken and fry until the meat is fully cooked and remove from the pan.

• 2 tsp Olive oil
• ½ tsp Curry paste, red

Add the carrots to the pan and fry for approx. 2-3 minutes. Stir in the vegetable broth, tomatoes, and tomato paste and let simmer for approx. 1-2 minutes.

• 3 ⁠½ Tbsp Vegetable broth
• 1 Tbsp Tomato paste

Stir in the soft goat cheese and chicken and bring to a boil. Season with salt and pepper.

• 2.6 oz Soft goat cheese
• Salt
• Black pepper

Turn off the heat, add the pasta to the pan and warm with the residual heat.

Enjoy your meal!