Macaroni with chicken breast.
200 g (7 oz) chicken breast, fillet, cubed.
1/2 cup onion, chopped.
1 paprika, chopped.
2 carrot medium size, grated.
2 tomatoes, diced, un drained.
1 tbsp tomato sauce.
1/2 teaspoon dried leaf basil, crumbled.
1/2 teaspoon dried dill, crumbled
1/2 teaspoon dried parsley, crumbled
salt to taste
1/4 teaspoon pepper
250 g (8,3 oz) macaroni, cooked and drained
1/2 cup Soya oil
Boil macaroni in water until tender and drain thoroughly. Or cook macaroni according to package directions.
Meanwhile, fry chicken breast in a large skillet with oil until
lightly browned. Add onion and paprika fry until onion is golden. Add carrot and
fry, stirring. Add tomatoes, seasonings. Stir in drained greenery, add cooked
macaroni and tomato sauce, stew several minutes. Stir.