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 Onion; 1/2 cup sliced carrots; 2 teaspoons minced ginger; 2 Cloves minced Garlic; 500g Cooked spaghetti; 2 MAGGI Shrimp; 1 tablespoon Soy sauce

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27 Min

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Ingredients

6 Portions

Chicken Breast

Black Pepper powder

0.5 tsp

Vegetable Oil

2 tbsp

yellow bell pepper (cut into 1 inch pieces)

0.5

Red bell Pepper

0.5

Onion (Chopped)

1 large

Carrot (Diced)

0.5 cup

Ginger (Chopped)

2 tsp

Garlic (Chopped)

2 Cloves

Cooked spaghetti

500 g

MAGGI Shrimp

Soy sauce

1 tbsp

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Nutritional Information

per serving

Carbohydrates

43.63 g

Energy

383.88 kcal

Total fat

15.45 g

Protein

17.17 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 add 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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27 min

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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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