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Chicken Veggie Pasta

Chicken-Veggie Pasta

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27 Min

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Ingredients

6 Portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
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
2 
Soy sauce
1  tbsp

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Nutritional Information

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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

5 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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Recipe steps

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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27 min

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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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27 min

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Serve and enjoy hot!!

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