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Colorful noodle pan

updated

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Ingredients for 3 servings:

  • 250g spaghetti
  • 450 g vegetables (frozen summer vegetables)
  • 280 g corn from the can
  • 3 tbsp margarine
  • 50 g bacon, streaky, diced
  • 1 garlic clove(s), crushed
  • 500 g chicken breast fillet(s)
  • 1 large onion(s)
  • 2 tbsp parsley, chopped
  • salt and pepper
  • Coriander, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Break the noodles into finger-length pieces and cook in salted water according to the package instructions until al dente. Thaw the frozen vegetables and drain the corn. Brown the bacon cubes with the crushed garlic clove in hot fat. Cut the meat into strips and fry with the diced onion in the bacon fat for 10 minutes. Remove from the pan and keep warm. Sauté the vegetables in the fat for about 10 minutes. Add the chicken and noodles, season with salt, pepper, and coriander, and stir in the chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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