Ingrédients
- Spaghetti pasta1 kilogram
- Chicken, cut and well cleaned1 piece
Poivron vert0.5 piece
Poivron Rouge0.5 piece
Poivron Jaune0.5 piece- Small potato, cut into fried cubes1 piece
- Medium-sized carrot, grated1 piece
- Large onion, cut into cubes1 piece
Concentré de tomate2 tablespoons
Huile Végétale4 tablespoons- Chicken broth cube2 cubes
- Mixed spices, salt, and pepper to taste0
- Water for boiling the pasta0
Mesures
- 1
Boil the water with salt and oil, then add the spaghetti and stir it to prevent sticking. Let it boil for 10 minutes, then place it in a strainer and rinse it with regular water. Set aside.
10 minutesMatériel requis:
Marmite
Passoire - 2
In a pot, add the oil, onion, diced bell peppers, and carrot. Sauté them briefly, then add the chicken, spices, pepper, salt, and Maggi. Stir for 5 minutes and add about a cup of water. Cover the pot and let the chicken cook.
5 minutesMatériel requis:Marmite - 3
Wash the pasta, add it to the pot, and if the water has evaporated from the chicken, add as desired before adding the spaghetti. Let it boil uncovered until the spaghetti is cooked, stirring occasionally. Finally, enjoy your meal.
10 minutesMatériel requis:Marmite
Faits nutritionnels
Poivron vertpour 100gPoivron Rougepour 100gPoivron Jaunepour 100gConcentré de tomatepour 100gHuile Végétalepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.