Wednesday, September 25, 2013


This recipe is high in protein because of chicken meat and different kind of vegetables with in.

2 tbsp. butter
1 piece medium onion, chopped
150g chicken breast deboned and neat sliced
2 pieces chicken bouillon cubes
100g squash, diced
1 cup cooked red kidney beans
1 pouch tomato sauce (200g)
1 piece small red bell pepper, diced
¾ cup macaroni
100g (pechay) Chinese cabbage shredded
2 tbsp. cornstarch dissolved in 1 tbsp. water

1. Sauté onion in butter for 2 minutes.
2. Add chicken bouillon cubes, squash and kidney beans.
3. Cook with constant stirring for 5 minutes.
4. Add tomato sauce, red bell pepper, 4 cups of water, ¼ tsp. iodized fine salt and ¼ tsp. pepper.
5. Simmer for 5 minutes, stirring occasionally.
6. Add macaroni.
7. Simmer for 10 minutes.
8. Add (pechay) Chinese cabbage and cornstarch.
9. Simmer until thick.

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