Chicken and Veggie Stir-Fry with Pasta

Ingredients

• 2 cups Mixed pasta (Penny pasta, Rigatoni pasta, Elbow pasta)
• 1 tbsp Salt
• 2 tbsp Oil
• 1/2 cup Oil
• 1 tbsp Garlic, chopped
• 1 small Onion, chopped
• 750g Chicken, cut into strips
• 1 tsp Salt
• 1 tsp Chilli flakes
• 1/2 tsp Cumin powder
• 1 tsp Pepper
• 2 tbsp Carrot
• 1/2 cup Capsicum (red, green, yellow)
• 1/2 cup Cabbage
• 1 tbsp Vinegar
• 1 tbsp Soy sauce
• 1 tbsp Chilli sauce
• Coriander leaves for garnishing

Ingredient Image

Step 1

Bring a big pot of salted water to a boil and add a splash of oil. Toss in the pasta and cook it until it’s almost done (about 90%). Drain the pasta and rinse it with cold water to stop it from cooking further.

Step 2

While the pasta is cooking, heat some oil in a large pan. Sauté the garlic and onion for a minute or two until they smell amazing.

Step 3

Add the chicken strips to the pan and cook them until they turn white, about 5-7 minutes. Sprinkle in some salt, chili flakes, cumin powder, and pepper to give it a nice kick.

Step 4

Toss in the carrot, capsicum, and cabbage. Keep stirring everything for a minute or two so the veggies stay crisp but start to soften.

Step 5

Add the cooked pasta to the pan along with some vinegar, soy sauce, and chili sauce. Mix everything well so all the flavors come together.

Step 6

Serve it up hot, sprinkled with fresh coriander leaves for a little extra freshness. Enjoy!