Vegetable Rigatoni

Material:

• Rigatoni 200 g
• 250 g broccoli, cut into a bud
• Carrots 2 pieces
• 100 g peas
• Parmesan cheese for topping enough
• Filler chicken breasts 200 g
• 2 tablespoons olive oil
• Water 1 liter
• 2 cloves garlic, minced
• Pepper powder to taste
• Salt to taste

How to make:

• Boil water, boiled until tender Rigatoni. Lift, drain
• Peel carrots, cut using a serrated blade oblique, set aside
• Season the chicken breasts with salt and pepper
• Bake until cooked and dry
• Lift, cut thin lengthwise
• Heat the olive oil, saute garlic until fragrant
• Enter carrots, chicken and peas
• Cook until the ingredients begin to wilt
• Enter Rigatoni, broccoli, salt and pepper
• Stir well, cook for 3 minutes
• Lift, pour into a dish and sprinkle with parmesan cheese
• Serve

Makes 3 servings

Source: Tabloid Nyata

See also :

Smoke Meat Fusilli ( Fusilli Daging Asap )

Rigatoni Vegetables ( Rigatoni Sayuran )

Fresh Ice Mengkudu ( Es Mengkudu Segar )

Potatoes Klepon ( Klepon Kentang )

Klepon Ubi ( Klepon Ubi )

Black Sticky Rice Klepon ( Klepon Ketan Hitam )

Tengkleng Cook Oxtail ( Buntut Masak Tengkleng )

Basil Chicken Besengek ( Besengek Ayam Kemangi )

Sweat and Sour Egg ( Telur Ayam Manis )

Tofu Pong with Shrimp Panir ( Tahu Pong Isi Udang Panir )

Lentil Bean Soup ( Soup Kacang Lentil )

Cheese Peanut Dumplings ( Pasngsit Kacang Keju )

Molen Mini Cheese ( Molen Isi Keju )

Sauges and Roast Beef ( Sosis dan Daging Panggang )