| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Bell pepper; (any kind, I like green) cut into 2cm-1 inch strips, up to 3 |
| 1 |
|
Onion diced. |
| 2 |
tb |
Paprika; (you can use some hot dried chilli if you like) |
| 1 |
|
Chicken cut to portions; (for 4-6 servings) |
|
|
Olive oil; (or any other kind you use) |
| 1/2 |
c |
Water. |
| 250 |
g |
Pasta you like; (2/3-1 pound)., up to 400 |
INSTRUCTIONS
I hope we are still on peppers, my beloved vegetable. Here is an easy and
tasty recipe that can be made ahead of time, just adding the pasta before
the meal.
Saute onion in the olive oil. Add peppers and cook for 5-10 more minutes.
Add chicken, sprinkle paprika on top, add water and simmer till chicken is
tender. If it goes dry add some more water. You should have gravy for the
pasta.
Before serving boil pasta according to directions. Take out the chicken to
a serving plate, put pasta into the gravy and toss well till covered. You
can heat it for a short while if you like. Serve hot.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@hotmail.com>
on Nov 21, 1998, converted by MM_Buster v2.0l.
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