MARCH BAON – CHICKEN AND VEGGIE CARBONARA
If you’re going to ask me what pasta do I love most? I’ll gonna say it’s the carbonara. i super love it! That’s why I’m so excited to post this recipe. While reading the procedure of this Chicken and Veggie Carbonara. I didn’t expect that the preparations in cooking this pasta is going to be that easy and simple to follow. Even if you’re not that good in cooking I know you can easily follow the steps or procedures of this dish. here are the ingredients and procedures in cooking “chicken and Veggie Carbonara”.
Ingredients:
- 1 pack (175 g DEL MONTE Spaghetti Merienda Pack, cooked
- 2 slices (50 g) bacon, chopped
- 2 tbsp. olive oil
- 4 cloves garlic, chopped
- 1 pc medium onion, chopped
- 200 g chicken breast fillet, sliced into strips
- ¼ cup canned slice mushrooms
- 1 pouch (200 g) DEL MONTE Carbonara Sauce
- 1 cup fresh spinach leaves
- ¼ cup fresh basil leaves
- 2 tbsp. grated parmesan cheese
Procedure:
- Fry bacon in its own oil. Add olive oil, and sauté garlic, onion, chicken and mushrooms.
- Add DEL MONTE Carbonara Sauce and 1/3 cup water. Season with 1/8 teaspoon iodized fine salt and 1/8 teaspoon pepper.
- Simmer until chicken is tender.
- Add spinach and basil leaves. Turn off heat.
- Mix or pour over cooked DEL MONTE Spaghetti. Top with Parmessan cheese.
