Mexican Chicken pasta with Noodles

Mexican Chicken Pasta With Noodles

Learn how to make pasta from the originators of it. This meal is all shades of amazing, whisk out your pan and save tummy room for more.

  • 20 Minutes

    Cooking Time

  • Medium

    Difficulty

  • 15 Minutes

    Prep Time

  • 4 People

    Serves

  • KNORR chicken stock
  • Vegetable oil
  • Pasta raw
  • Cubed chicken
  • Ground paprika
  • Ground Cayene pepper
  • Coarse ground black pepper
  • Dried thyme
  • Ground allspice
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 1 green chilli chopped
  • Milk
  • Flour
  • ½ bunch spring onions, chopped

  1. Cook the pasta in boiling salted water, drain and set aside.

  2. Mix the crumble Knorr chicken cubes, cayenne pepper, black pepper, paprika, allspice and thyme in a bowl. Add the chicken and coat well.

  3. Fry the seasoned chicken in oil in a pan until browned.

  4. Add the chopped peppers and chillies and fry for 2 minutes.

  5. Add the milk and then stir in the flour mixed with milk.

  6. Stir until thick.

  7. Stir in the pasta and serve with salad.

Knorr product used

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