Chicken soufflé with vegetable spaghetti

4 servings

45 minutes

Chicken soufflé with vegetable spaghetti is a refined dish of Indian cuisine that combines the tenderness of chicken meat with the brightness of fresh vegetables. The soufflé, airy and aromatic thanks to whipped egg whites and cream, becomes a true culinary masterpiece. The vegetable spaghetti—thin strips of carrot and zucchini marinated in lemon juice—adds freshness and lightness to the dish. Warm spices and a cheesy crust make it truly comforting and appetizing. This combination of textures and flavors allows for enjoyment of a delicate yet rich dish, perfect for both everyday dinners and festive tables.

Energy value per serving

• Calories: 407.8
• Proteins: 39.6g
• Fats: 20.6g
• Carbohydrates: 13.4g

Ingredients

• Zucchini: 400 g
• Chicken fillet: 500 g
• Crackers: to taste
• Carrot: 300 g
• Milk: 100 ml
• Butter: 50 g
• Cheese: 35 g
• Chicken egg: 3 pc
• Salt: to taste
• Sweet pepper: 1 pc

Cooking steps

1. Cut the carrot and zucchini (300 g) into thin strips with a special knife, pour lemon juice over them, and set aside to marinate.

   Required ingredients:

   • Carrot: 300 g
   • Zucchini: 400 g

2. Pass the chicken fillet, bun, and zucchini through a meat grinder twice. Season with salt and pepper to taste. Add cream and mix everything thoroughly.

   Required ingredients:

   • Chicken fillet: 500 g
   • Crackers:  to taste
   • Zucchini: 400 g
   • Milk: 100 ml
   • Salt:  to taste

3. Whip the egg whites to stiff peaks, gently fold into the chicken mince, and distribute into the molds you will bake in. Sprinkle grated cheese on top of the soufflé and bake at 190 degrees for 20 minutes.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Cheese: 35 g

4. Melt the butter and sauté the marinated vegetables covered for 6 minutes. Serve the chicken soufflé with vegetable spaghetti.

   Required ingredients:

   • Butter: 50 g
   • Carrot: 300 g
   • Zucchini: 400 g