Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 250 g MAGGI Rigatoni or Large
- 1 Garlic cloves; crushed (1 to
- 1 Onion or red onion; sliced
- 4 Bacon rashers; cut into
- 200 g Shelled fresh or frozen
- 1 Yellow pepper; cut into
- 1 pk MAGGI Creamy Chicken with
- ; Mix
- 4 Courgettes; peeled into
- Shaved or grated parmesan
- 1/4 c Water
- 1/4 c Water
- 1 tb Olive oil
- Freshly ground black pepper
- 3/4 c Milk
- 1 1/2 ts Dried oregano
Preparation
* To make courgette ribbons; trim the ends from the courgettes, then peel lengthwise with a floating blade peeler. Add the pasta to a large quantity of boiling salted water can cook for approximately 12 minutes or until just tender. While the pasta is cooking, prepare the sauce. Heat the olive oil in a saucepan. Add the garlic, onion and bacon and cook for 2-3 minutes. Add the broad beans and water. Cook over a moderate heat for 3-4 minutes. Add the yellow pepper. Combine the soup mix, oregano, milk and water. Add to the pan. Bring to the boil, stirring constantly, then simmer for 1-2 minutes. Add the courgettes and cook for a further 1-2 minutes or until the broad beans and courgettes are just tender. Stir occasionally. Season with black pepper. Drain the pasta and place in a serving dish. Pour the sauce over the pasta and toss together. Serve immediately topped with parmesan cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
