An everyday dish for 2, ready in 25 minutes, around $2.00 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 to 10 min, depending on the kind. Drain in the colander.
On the cutting board, cut the chicken breast into small 1.5 cm cubes.
In the hot skillet with the oil, brown the chicken cubes over medium heat for 5 min without stirring too much.
Wash the zucchini and dice it without peeling. Add it to the chicken and cook for 3 min over medium heat.
Add the drained pasta to the skillet with the chicken and zucchini. Add the crème fraîche and mix well.
Taste and add a pinch of salt and pepper if needed. Let it warm for 1 min over low heat.
One serving has about 632 kcal. 39% comes from carbs, 26% from protein and 32% from fat.
| Energy | 632 kcal |
| Protein | 41.6 g |
| Carbs | 61.8 g |
| of which sugars | 5.4 g |
| Fat | 22.6 g |
| of which saturated fat | 9.8 g |
| Fiber | 4.1 g |
| Salt | 0.4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $2.00 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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