It’s been too hot lately to cook anything. Almost the whole past week we had BBQ. The kids where too tired of BBQ couple of days ago. I tried something new and as quick as possible, with the minimum heat I could manage.
It takes almost twenty minutes to make this dish.
| Ingredient: | ||
| 2 Cups | Pasta, any kind would work | |
| 1Cup | Frozen mixed vegetables | |
| 1 | Chicken breast thinly sliced. | |
| 2 tbsp | Tomato sauce | |
| ½ | Onion chopped | |
| ½ cup | Milk | |
| ¼ tsp | Cumin | |
| To taste | Salt and pepper | |
| 1 tbsp | Cooking oil | |
| 2 clove | Garlic minced | |
Direction:
To speed up things start the water for pasta at the same time of making other ingredients, so by the time your pasta is ready your sauce will be ready too.
In a deep pot warm up the oil and brown the onion just to get a golden color, then add the garlic, and shortly after ,the cumin. Watch out for garlic, it tends to bern quickly. Just when you get out the smell of garlic and cumin add your chicken and mix well so your chicken is caramelized as much as possible. When you get a nice gold color on your chicken, add frozen vegetable and shortly after tomato paste. Mix well and then thin the sauce with milk, don’t add all of the milk just a bit to get the sauce going. When your pasta is ready, (you want to take your pasta a little harder in the middle than usual as it cooks more a bit with the sauce) add the pasta to the pot and mix well. Now if you think you need a thinner sauce add more milk, or if you think it’s too watery let it stay on the stove for a bit longer. Let it cook for a little longer maybe 4 minutes and then serve.
Bon a petite,
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