Kosher Chicken And Vegetable Pasta Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken, sautéed vegetables, and creamy pasta, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200G Daylesford Organic Unsalted Butter
• 50G Pepper Black Ground BWFO
• 225G The Tofoo Co. Original Seitan
• 200G Eat Water Slim Fettuccine Pasta
• - Longley Farm Freshly Soured Cream
• - Tata Salt

Instructions

1. 1. Boil 500 g kosher chicken in a pot of water until fully cooked, then remove from the bone and shred into bite-sized pieces.
2. 2. In a large skillet, melt 50 g butter over medium heat and sauté 1 cup diced celery and 1 cup diced bell pepper until softened, about 5 minutes.
3. 3. Cook 300 g egg noodles in the chicken broth from boiling the chicken, following package instructions until al dente. Drain and set aside.
4. 4. In the skillet with the sautéed vegetables, add the shredded chicken, 1 can cream of mushroom soup, and the cooked egg noodles. Stir well to combine and simmer for 5 minutes to meld the flavors.
5. 5. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Serve hot and enjoy.