250g Pambac conchilie, 250g minced chicken meat, 1 large zucchini cut into cubes, 1 red pepper cut into cubes, 2 cloves garlic, minced, 2 tbsp olive oil, salt and pepper to taste, ½ tsp paprika, juice of ½ lemon, chopped green coriander.
250g Pambac conchilie, 250g minced chicken meat, 1 large zucchini cut into cubes, 1 red pepper cut into cubes, 2 cloves garlic, minced, 2 tbsp olive oil, salt and pepper to taste, ½ tsp paprika, juice of ½ lemon, chopped green coriander.
Add the pasta to a pot of boiling salted water. Cook according to package directions. Then drain well and keep a cup of the boiling water. Heat the olive oil in a deep frying pan over medium heat. Add the garlic and sauté for 1 minute. Add the minced chicken to the pan and fry until browned. Season with salt, pepper and paprika. Add lemon juice and stir. Add the diced zucchini and red peppers to the pan. Cook for 3-4 minutes or until soft but still slightly crisp. Add the cooked pasta to the pan and toss well with the meat and vegetables. If the sauce seems too thick, add a little of the leftover pasta water to thin it out. Taste and adjust taste with salt and pepper if you think it needs it. Serve pasta with minced chicken, zucchini and red peppers sprinkled with fresh coriander or parsley leaves. Enjoy!