500 g cleaned chicken breast
1 tablespoon lemon juice
1 clove of minced garlic
350 g of assorted vegetables, cleaned and chopped (carrots, chayote, cassava, zucchini, green beans, leeks)
4 tablespoons of Canola Soya Oil
1 small chopped onion
2 chicken stock cubes
7 cups hot water
1 cup colored mini noodles (screw or penne)
2 tablespoons chopped parsley
Salt and black pepper to taste
Soak the chicken breasts in lemon juice and pat them dry with absorbent paper. Cut into small cubes, place in a bowl and season with garlic, salt and black pepper to taste. Leave to rest while you peel and chop the vegetables. Heat the Soya Canola Oilin a deep pan. Add the chicken and onion and fry over high heat until lightly browned. Lower the heat, add the chopped vegetables and fry for another 2 minutes. Add the water and chicken stock and, with the pan half-covered, cook for 30 minutes. Add the pasta and, stirring occasionally, cook until the pasta is al dente or slightly soft. Turn off the heat and add the parsley. Mix well and serve with grated Parmesan cheese.
