Chicken & bell pepper macaroni
Chicken & bell pepper macaroni
705kcal Per person
43g Protein
78g Carbs
25g Fat
11g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- 8 cherry tomatoes
- 1 bell pepper
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 cup water (237 ml)
- 1 cube vegetable bouillon
- 3 ounces macaroni, whole wheat (84 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cut the chicken breast into cubes, halve the cherry tomatoes, slice the bell pepper into strips and finely chop the garlic.
- Heat the oil in a large pan over medium heat. Add the chicken cubes along with the paprika and garlic and cook for about 5 minutes.
- Add the cherry tomatoes and bell pepper strips and cook for an additional 2 minutes.
- Add the water, bouillon cube and macaroni to the pan. Bring to a boil over medium heat.
- Let it simmer with the lid on and cook until the pasta is tender and most of the liquid has been absorbed, stirring occasionally, about 10-12 minutes. Check occasionally if the pasta is cooked and add a bit of extra water if it gets too dry.
- Season with salt and pepper. Sprinkle with cheese.
Tip van FitChef
Add some fresh basil leaves for a deliciously fresh aromatic flavor.
