A favourite with the kiddos – this dish pairs pasta, chicken and carrots with a coating of delish sauce using just pantry staples.
I get my inspiration to try new recipes from many places. It can be from watching my favourite foodie chefs on Instagram, browsing thru old recipe books, scrolling and googling recipes on my iPad or in this case – my kids’ domestic science class!
It was a regular Thursday afternoon when my kids got home from school and presented what they had made in their Domestic Science class. I usually sample what they make and try and fake a yum but in this case – it was really yum! I then scrolled various recipes of the same and tried a few versions of macaroni or pasta goreng before sticking to this one. I use bite-sized chicken breast, diced carrots and chopped onions. Other variations instead of carrots include capsicum or broccoli. Any veg really – think along the lines of ‘clearing out my fridge’.
As I start cooking, I get the pasta water boiling first then cook the pasta according to packet instructions. Do save 1/4 cup of that pasta water! Tip: I am prone to forgetting this step so I usually leave a cup near the pot to act as a reminder.
While the pasta is cooking, I start by pouring in some oil in a pan and sauteeing off the onions then adding in the carrots. I usually let them steam off by adding in some water and allowing them to soften.
Once carrots are almost softened, I add in the chicken (I’ve just seasoned with some salt) and fry. Do add some oil if needed. Cook until no longer pink. Add in the precooked pasta.
I then pour in the sauce made up of tomato sauce, oyster sauce, dark soya sauce and sugar. Mix in some pasta water to help the pasta absorb the sauce and get it all glistening. Garnish with spring onions.
Serve immediately and do adjust the ratio of sauce if cooking more pasta. It’s a favourite with the kids and a welcomed dish from the usual bolognese, carbonara, pesto pasta or alfredo sauce pasta.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Macaroni Goreng
Ingredients
- 200g pasta of choice I use macaroni
- 1 small onion diced
- 1 carrot diced
- 250g chicken breast diced Season with salt
For the Sauce
- 4 tbsp tomato sauce
- 3 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1 tsp sugar
Garnish with Spring Onions
Instructions
- Begin by boiling some water in a pot for the pasta. Salt the water and add the pasta when water is boiling. Cook to packet instruction. Remember to reserve 1/4 cup pasta water for later.
- In a saucepan, add some oil and throw in the onions. Saute and allow to soften. Add in diced carrots. Add some water and allow the carrots to steam and soften (the water will evaporate as the carrot softens).
- Add some oil if needed then put in the chicken. Cook till no longer pink. Add in cooked and drained pasta. Add in sauce and toss. Add in pasta water to allow pasta to absorb sauce.
- Garnish to spring onions and serve while hot.
Notes
- You can use any short pasta of choice really.
- Subs for veggies include diced capsicum and cut broccoli.
- Before adding in chicken, ensure carrots are softened.
