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1
Wash and peel potatoes and carrots, cut into pieces and soak in water. -
2
Remove stems from green beans, wash and cut into sections. -
3
Wash and cut the chicken breast into pieces, add salt and cornstarch, and mix well. -
4
Heat a non-stick pan and pour oil into it. -
5
When the oil is hot, add the chicken breast and stir-fry continuously. -
6
Wait until the chicken breast is cooked and browned, then set aside. -
7
Pour 2 tablespoons of salad oil into the pot again. -
8
After the oil temperature rises, add vegetables and stir-fry. -
9
After the vegetables completely change color, add water, cover the pot, and bring to a boil over high heat. -
10
At the same time, fill half a pot of water with another soup pot and bring the pasta to a boil. -
11
After the vegetables in the non-stick pan are cooked, add the cream sauce cubes and stir evenly to dissolve. -
12
After the butter is completely melted, add the fried chicken, mix well, and turn off the heat. -
13
Take out the cooked pasta and add it to the cooked chicken and vegetable cream.Mix well. -
14
Place the mixed cream chicken pasta on a plate. -
15
Another pan-fried cod ➕ brie cheese salad, perfect.