Ingredients
- ½ kilo Chicken breast fillet, boiled and shredded
- 500 grams pasta noodle, cooked according to package direction
- 2-3 tablespoons olive oil
- 1 large white onion, chopped
- 1 each of small green and red bell peppers, deseeded and chopped
- 1 small can button mushroom, sliced thinly
- 2 cans Condensed Cream of Chicken soup (10.75 oz)
- Cheddar cheese, grated
- salt and pepper to taste
Procedure
Cook pasta noodles according to package direction. Be careful not to overcook. Put in a serving dish and set aside. Heat the oil in a deep pan over medium fire. Add onions and cook for about 30 seconds. Add mushrooms stirring occasionally for about 2 minutes. Add the chicken and bell peppers and the cream soup. Do not add water. Bring to a soft boil while stirring occasionally to prevent from sticking into the pan. Add salt and freshly ground pepper according to taste.
Pour just enough to the pasta and sprinkle cheese on top. Serve hot with garlic bread.
