500g whole wheat flour
2 spoons of butter
250g angel hair macaroni
4 boneless chicken breasts
4 cloves of garlic
1 cup olive oil
4 large onions, diced
8 tomato cubes, without skin
6 chicken broth cubes
3 bay leaves
1 cup chopped parsley
Salt and Jamaican pepper to taste
500g whole wheat flour
2 spoons of butter
250g angel hair macaroni
4 boneless chicken breasts
4 cloves of garlic
1 cup olive oil
4 large onions, diced
8 tomato cubes, without skin
6 chicken broth cubes
3 bay leaves
1 cup chopped parsley
Salt and Jamaican pepper to taste
Wash the wheat flour and soak it in water for 2 hours. Reserve
In a pan, melt the butter, break the macaroni, and fry over low heat, stirring constantly until golden brown, without burning. Reserve
Marinate the chicken with garlic and salt
Heat the olive oil in a large pan and cook the chicken breast until golden brown, turning occasionally
Add the onion and fry until softened and lightly golden
Add the tomato and stir
Add the chicken broth cubes and bay leaves
Stir and cook until the chicken is cooked through
Remove the chicken from the pan, let it cool slightly, and shred into pieces
Place the shredded chicken back in the pan, add 4 cups of water and the squeezed wheat flour, and bring to a boil
Cover the pan and simmer until the wheat flour is cooked through
Remove the bay leaf, add parsley and Jamaican pepper, and stir
Serve hot
Serves 12 portions
Approximately 695 calories per serving.
