Chicken and Pasta

Chicken and Pasta

• Half a pack of wholegrain spaghetti—for 2. Cook according to instructions on pack. You can substitute this for any pasta and vegetables. 
• 2 dessertspoon extra virgin olive oil
• 2 cloves crushed garlic
• 1 onion
• 1 medium carrot
• 1 cup broccoli
• 1 cup celery
• 1 sliced zucchini
• 1 red capsicum
• 1 cup finely shredded cabbage 

• left-over roast chicken. NOTE: Spoiled chicken is the cause of a lot of food poisoning. I won't use cooked chicken that is more that a day old. Refrigerated left-over chicken as soon as cooked. Don't leave it on the bench to cool  slowly. you can substitute any left over roast meat. For a vegan dish use nuts. 
• ¼ to ½ cup grated parmesan cheese or to taste. 

​Method

The way I make this is a one pan method.
I heat oil in a large non-stick frying pan, add garlic and vegetables (excluding the cabbage) and lightly brown.
I add pasta and water to cover and cook until the pasta is cooked,
Then add chicken and finally shredded cabbage.
Cook for a further three minutes until the cabbage has wilted and chicken is heated. Add a dash of low alt Soy Sauce of dry sherry and pepper to taste. Serve.

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