I simply love chicken and veggie spaghetti. Its quick, light and tasty. Most recipes for chicken spaghetti call for cheese and cream, but i wanted to keep this light and part of my brunch routine. So here is the recipe, i hope you guys will try and and love it as much as i do :).
Preparation time: 20 minutes
Cooking time: 20-30 minutes
Ingredients
- Boneless chicken 300 gm (long and thin pieces)
- Spaghetti 1/2 packet
- Capsicum 1 small (finely sliced)
- Carrots 2-3 (finally chopped)
- Green Onion 1/2 (finally chopped)
- Garlic Paste 1 tbsp
- Vinegar 1 tbsp
- Soya Sauce 1 tbsp
- Crushed black pepper 1 tbsp
- Crushed red chillies 1/2 tbsp (optional)
- Salt 1-1/2 tsp (or to taste)
- Olive oil 2-3 tbsp
- Oil 1 tsp (for boiling spaghetti)
Preparation
- Boil spaghetti in water with a little oil and salt.
- Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened and golden.
- Add chicken pieces and salt, Sauté the chicken until its golden.
- Add black pepper and red chillies (optional).
- Add in the carrots and capsicum, cook for 2 minutes and then add vinegar and soya sauce.
- Cook for another minute.
- Add spaghetti in the chicken and vegetable mix and stir carefully until well combined.
- Take out in dish and serve.
Oil
Garlic
frying garlic
chicken
salt
veggies
carrots chopped
pepper
chicken and pepper
vineger
mixing carrots
adding capsicum
adding green onion
combined all
Adding boiled spaghetti
Done 🙂