Macaroni Vegetable Recipes


The nutritional content for 5 servings
Energy             : 304 calories
Fat                   : 6, 26 g
Cholesterol      : 26.4 Mg
Sodium            : 273 Mg


·         Materials:

250 g short dried macaroni, boiled, drained
2 tbsp unsaturated oil for saltines
2 tbsp chopped onions   
2 tbsp tomato sauce
1/4 tsp ground fine pepper
1 piece of instant block broth
200 g chicken meat, boiled, small slices
50 g carrot, diced small, boiled, drain
50 g peas, boiled, drained
50 g carrot, diced small, boiled, drain
50 g peas, boiled, drained
2 Grains of chicken egg white, whisk with a fork
50 g low-fat grated cheese


·         How to make:

1.   Heat the oil, stir-fry the onion, after exiting the aroma of tomato input sauce, stir. Give pepper and instant broth, stir.
2.   Put chicken meat, carrots, and peas, stir. Put macaroni and egg whites, stir stir, after ripe, lift.
3.   Serve with grated cheese sprinkled.

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