Spaghetti with Vegetables

فاطمة العلوينيשֶׁף

מרכיבים

• Spaghetti pasta
  1 kilogram
• Chicken, cut and well cleaned
  1 piece
• פלפל ירוק
  0.5 piece
• פלפל אדום
  0.5 piece
• פלפל צהוב
  0.5 piece
• Small potato, cut into fried cubes
  1 piece
• Medium-sized carrot, grated
  1 piece
• Large onion, cut into cubes
  1 piece
• רסק עגבניות
  2 tablespoons
• שמן צמחי
  4 tablespoons
• Chicken broth cube
  2 cubes
• Mixed spices, salt, and pepper to taste
  0
• Water for boiling the pasta
  0

צעדים

1. 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.

   כלים נדרשים:

   סיר

   מסננת

   10 דקות
2. 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.

   כלים נדרשים:

   סיר

   5 דקות
3. 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.

   כלים נדרשים:

   סיר

   10 דקות

עובדות תזונה

Ingredients Nutritional Facts (per 100g)

פלפל ירוקper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

פלפל אדוםper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

פלפל צהובper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

רסק עגבניותper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

שמן צמחיper 100g

Energy884 kcal

Total Fat100 g

* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.

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