Chicken-Veggie Pasta

Name: Chicken-Veggie Pasta
Cook time: 25 s
Total time: 27 s
Yield: 6
Cuisine: African - style
Ingredients: 1lb Boneless and skinless chicken breast (cut into 1 inch cubes); 1/2 teaspoon Black pepper powder; 2 tablespoons Vegetable Oil; 1/2 yellow bell pepper (cut into 1 inch pieces); 1/2 red bell pepper (cut into 1 inch pieces); 1 large Onions raw; 1/2 cup Carrots; 2 teaspoons Ginger; 2 Cloves minced Garlic; 500g Cooked spaghetti; 1 tablespoon Soy sauce; 5 MAGGI Cube

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Intermediate

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27 Min

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Ingredients

6 Portions

Chicken breast tenders, breaded, uncooked

Black pepper powder

0.5 tsp

Vegetable Oil

2 tbsp

Peppers, sweet, yellow, raw

0.5

Poivron rouge

0.5

Onions, raw

1 large

Carrots, raw

0.5 cup

Ginger root, raw

2 tsp

Garlic, raw

2 Cloves

Pasta, cooked, unenriched, without added salt

500 g

Soy sauce made from hydrolyzed vegetable protein

1 tbsp

MAGGI Cube 21 (100x4g) EHP Fort NG SP

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Nutritional Information

per serving

Carbohydrates

42.82 g

Energy

378.61 kcal

Total fat

15.32 g

Protein

16.93 g

per serving

Recipe steps

27 min

5 min

1 min

4 min

5 min

2 min

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Recipe steps

27 min

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Add one tablespoon of vegetable oil to a large skillet or wok and heat over medium high heat.

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27 min

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Add chicken (in batches if necessary) and season with MAGGI Shrimp and pepper cook for 3 to 5 minutes or until cooked through.

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27 min

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Remove from skillet, reduce heat to medium and add remaining tablespoon of oil to the skillet.

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Add onions, bell pepper and carrots and cook, stirring occasionally, just until crisp and tender then ginger and garlic and cook for an additional minute

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27 min

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Add chicken back into the skillet and stir to combine.

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Add cooked spaghetti and toss till well combined.

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Serve and enjoy hot!!

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Chicken-Veggie Pasta

Nutritional facts per serving

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Chicken-Veggie Pasta

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