A serving of spaghettini with chicken sauce and peas in tomato sauce
The reason I cook more of spaghettini than spaghetti is because this cooks in five minutes just like noodles. It saves time in the kitchen. This meal was absolutely yummy, plates were cleared and I like that. No ingredients in the peas because the tomato sauce that came with the baked beans added enough taste to the beans.
For the chicken sauce, I made it exactly like the shredded chicken gravy, only that here I used large chicken parts, cooked thechicken till done before adding the veggies.
The spaghettini was boiled with water, some drops of soya oil and salt. I tried to avoid being bashed for using canned peas so I tried my best to use organic beans. I think organic is healthier and better. If you can get fresh peas, kidney beans and baked beans and cook yourself, better. I don't know where raw red kidney beans are sold. This cooked so fast and it was truly delicious.
Ingredients For chicken sauce and peas:
2 packs spaghettini
1 can baked beans in tomato sauce
1 can red kidney beans
1 can green peas
1 kg soft chicken
1 small cabbage
3 Knorr seasoning cubes
1 small onion
1 tablespoon pepper sauce
I would have loved to add green pepper and tatashe but I didn't have them.
|Spaghettini and organic baked beans|
|Serving the sauces separate from spaghettini improved presentation|
|Great presentation of the dish *wink, spaghetti in a separate plate, peas in a bowl and chicken sauce in another bowl|
|Adding sauteed vegetables to chicken sauce|
|Warming the peas, kidney beans and baked beans in tomato sauce|
|Making chicken sauce while warming the peas|
|Warmed with a little water and salt to taste|
|My normal serving, everything together all join|