400g (14 oz) uncooked shell pasta or macaroni pasta
3 carrots, peeled and thinly sliced
1 tablespoon olive oil
1 tablespoon garlic granules/crushed garlic
2 teaspoons onion flakes or 1/2 brown onion finely chopped
3 zucchini, thinly sliced
500g (1 lb) chicken breast, chopped
2 1/2 cups chicken broth
1 teaspoon chicken stock powder
40 g parmesan cheese
Cook pasta according to packet instructions, until al dente in base of steamer, while steaming carrots in the top of the steamer (if you don't have a steamer, cook the pasta and the carrot in water in separate saucepans). Meanwhile put a dash of oil into a frying pan or wok, over high heat. Add garlic and onion, saute for 1 minute. Add zucchini to frying pan, reducing heat to medium high, and cook stirring until tender. Place zucchini in a bowl, keeping remaining oil in the pan; add a little oil or butter if necessary. Add chicken to pan and stirfry until tender. When all ingredients are cooked to desired tenderness, combine all ingredients in large wok or frying pan and stir until heated through.
*I'm a firm believer in being flexible and this dish can easily be changed to accomodate your ingredients or your tastes. I prefer to use a wok rather than a frying pan as woks tend to cook tenderly without removing all moisture. A frypan will probably require more oil to prevent the goulash sticking*
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