- 350g Chicken fillet
- 10ml Frying oil
- 1 Carrots
- 1 Bell pepper
- 1 Onions
- 1 can Chopped tomatoes in tomato sauce
- Salt to taste
- 1/3 tsp Smoked paprika
- 60g Pasta
- 1/3 tsp Dried herbs
- Greens for serving
Wash and dry the chicken fillet, cut into small cubes. Immediately put the pasta to boil in salted boiling water. Boil for about 8-10 minutes, then drain.
Heat oil for frying in a frying pan, fry the fillets over high heat for 5 minutes, stirring occasionally. Then remove the fillets from the pan.
Cut the peeled onions, bell peppers and carrots into small pieces. Place vegetables in a skillet and fry for 5 minutes.
Place the chicken fillet in a skillet and fry with vegetables for another two minutes.
Pour the tomato into the pan. Add salt, paprika, dried herbs. Mix everything and simmer for 10 minutes.
Add boiled pasta and Chicken Ragu on a plate. You can add fresh herbs. The dish turns out to be both tasty and balanced in the content of proteins, fats and carbs. You also don't have to worry about the pasta sauce.