Ingredients Jump to Instructions ↓

  1. 1 medium onion , julienned

  2. 2 medium tomatoes , julienned

  3. 1 medium carrot , grated or julienned

  4. 1 tbsp onion powder

  5. 1 tbsp chicken spices

  6. 1 tbsp paprika

  7. 1 tbsp sugar

  8. 1 tbsp chives , chopped

  9. 2 tbsp honey

  10. 3 tbsp curry powder

  11. 4 tbsp parsley, chopped

  12. 4 tbsp milk powder

  13. 6 tbsp coconut milk powder

  14. 2-3 cups chicken stock liquid (or 2cubes& boiling water)

  15. 300-500gm chicken breasts, cut strips

  16. 500gm fettuccini (or egg noodles if desired)

  17. Salt& pepper to season

  18. Oil& butter for cooking

  19. walnuts to garnish

Instructions Jump to Ingredients ↑

  1. In deep casserole, Heat some oil& butter. Add chicken and some of the chicken spices and stir till chicken is done, takes about 7-10 minutes Remove the chicken, and in its place, add some more oil& butter, heat then add the onion with little salt. Stir for 3 minutes. Add honey and stir over low heat for 5 minutes more.

  2. Add tomatoes and carrots and stir. Add: curry, paprika, salt, pepper, onion powder, sugar, chicken spices, and chives (Don’t add the parsley now, leave it till the end). Stir over high heat for 3 minutes.

  3. Add the chicken stock; leave it over high heat till it boils.

  4. Add the pasta; stir till it boils again, Reduce heat and cover to cook. (Liquid level should be 1 inch above the pasta level). It’ll need about 10-12 minutes.

  5. Remove cover, add coconut milk& milk powders and stir well to combine. Add chicken pieces& parsley and stir. Leave over low heat for 3 minute.

  6. Transfer pasta into serving plate and garnish with walnuts for extra crunch.


Send feedback