Chicken and Macaroni Fritter

Name: Chicken and Macaroni Fritter
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kg boneless, skinless chicken breast or thighs, cut into cubes; 1 red bell pepper, diced; 1/2 onion, diced; 1 teaspoon oregano; 3 cups tomato puree, seeded and chopped; 250g penne macaroni; 1/4 cup water; 1/2 cup grated cheese (such as mozzarella or cheddar); 1/2 cup grated mozzarella

1
1 tablespoon olive oil
2
1 kg boneless, skinless chicken breast or thighs, cut into cubes
3
1 red bell pepper, diced
4
1/2 onion, diced
5
1 teaspoon oregano
6
3 cups tomato puree, seeded and chopped
7
250g penne macaroni
8
1/4 cup water
9
1/2 cup grated cheese (such as mozzarella or cheddar)
10
1/2 cup grated mozzarella

Ingredients

1
1 tablespoon olive oil
2
1 kg boneless, skinless chicken breast or thighs, cut into cubes
3
1 red bell pepper, diced
4
1/2 onion, diced
5
1 teaspoon oregano
6
3 cups tomato puree, seeded and chopped
7
250g penne macaroni
8
1/4 cup water
9
1/2 cup grated cheese (such as mozzarella or cheddar)
10
1/2 cup grated mozzarella

Directions

1
1 Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 8 minutes, or until browned
2
2 Add the diced bell pepper, onion cubes, oregano, and tomato puree
3
Let it cook for 5 minutes, or until the vegetables are tender
4
3 Add the penne macaroni, water, and stir-fry until the pasta is al dente (tender but still firm)
5
A few minutes before turning off the heat, add the grated cheese
6
Serve immediately.