During the week I make a batch of this chicken and vegetable macaroni. The reason why I love this recipe so much is, that it allows me to use up all those leftover vegetables and pasta to make something the kids can eat at home or even in school. Any leftovers go to school in the morning.
Ingredients
3 cups macaroni- dried
3 tablespoons oil
1 tablespoons garlic paste
500 grams boneless chicken breasts- cubed
1/4 cup chilli garlic sauce
1 tablespoons soy sauce
1 teaspoon black pepper
1 tablespoons red chilli flakes
1 teaspoon oregano
1 tablespoon chilli sauce
1 teaspoon salt
2 tablespoons ketchup
1 cup carrot- finely chopped
2 cup green pepper- finely chopped
1 onion- finely chopped
1 cup sweetcorn- boiled and drained
1 cup cabbage- shredded finely
Instructions
Boil pasta to al dente- drain the pasta and set it aside.
In another large pan, heat oil on a medium heat. Add the garlic and sauté for 30 seconds. Add the chicken the fry it off until golden.
Add the chilli garlic sauce, soy sauce, black pepper, chilli flakes, oregano, chilli sauce and ketchup. Mix it well.
Add the carrots, peppers onion, corn and cabbage. Mix it in. Cover and cook it on a low heat for 10-15 minutes.
Mix the boiled macaroni in, garnish and serve.
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