Chicken, Carrot and Stir-Fried Bell Pepper Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Chicken Breast120 g
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the time indicated on the package. Once ready, turn off and drain.

2. 2

   Step 2

   At the same time, heat half the oil in a pot over high heat. In the meantime, cut the chicken into strips and add salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook for 3-4 minutes. Stir from time to time until all its sides are seared.

4. 4

   Step 4

   In the meantime, cut the carrot, onion and bell pepper into strips. You can use any bell pepper you like.

5. 5

   Step 5

   Pour the remaining oil and add the onion with the bell pepper. Stir and cook for 5 minutes.

6. 6

   Step 6

   Then add the carrot, stir for some seconds and cover. Continue cooking for 6 more minutes.

7. 7

   Step 7

   If necessary, add some water to prevent from drying.

8. 8

   Step 8

   Add salt and pepper and stir from time to time.

9. 9

   Step 9

   Once well cooked, remove from heat and mix immediately with the pasta.

10. 10

    Step 10

    Add fresh parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Carrot and Stir-Fried Bell Pepper Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.